Freezing Tomatoes

We love fresh tomatoes. That said, Summer months of July, and August, do frequently bring bigger harvest, that is best saved for later. While canning is good, I find freezing even better. It is quick, relatively tidy, does not require sterilizing, and ready product is of consistent quality, and good for months to come.

Step 1
Wash, roughly chop tomatoes, and place them in a large, and shallow pot (wok works great).

Season the batch with 1 tbsp of salt, 1 tbsp of paprika, and 1 tbsp of oregano.

(Please, note: salt's good for drawing the moisture out. Less water means more tomato flavor. Paprika brings
sweeteness in flavor, and rich, red color. As for oregano, well, I just love it with tomatoes, so I add it, too.)

Step 2
Cover the pot, and place it over Med-High heat.

When the mixture begins to boil, remove the lid, turn the temperature down, and simmer, till tomatoes look

soupy, and their liquid level has decreased by an inch, approximately.

Step 3
Liquidize cooked tomatoes.
Mill, sieve & wooden spoon, electric blender, or food processor, are all good to use.

I briefly blend the mixture,
and then put it through the sieve, to get rid of seeds, and pieces of skin.
(some find skin and seeds difficult to digest, and I find them unappetizing).
Step 4
Fill bags with tomatoes.
Best, use small quart size (4 cups) freezer bags filled with 2 or 3 cups, each.

Please remember, once inside the freezer,

your concentrated tomato juice will expand (slightly). Filling freezer bags to their maximum capacity might make them burst, and mess up your tomatoes. Also 2, and 3 cup portions are really handy to defrost in a microwave, and use with many recipes. If you can, try leaving little, or no air in the bags, too.
Good For
This slightly condensed, yet

not artificially overpowering tomato juice is great as a drink, and in soups, and sauces.
Bon Appetit!
Other Notes
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
See, additional conversion help, below:
Ounces-to-grams conversions
Online Conversions
Temperatureconverter
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References
Special Thanks
Special Thanks to Town & Country Gardens Contributors: blogger, bulabean, dive-angel (Karin), flickr, Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams