Freezer Tomato Method
These tomatoes can be used whenever you would use canned tomatoes. They're a good base for a spaghetti or tomato sauce, or simply served as a vegetable in those months when you crave a fresh tomato taste. They can also be a base for, or added to, soups, stews, and vegetable medleys.
Also see See You in December-Last of the Season Tomatoes & Peppers, Cajun/Creole-Style
Yield: 2 quarts - 8 cups
Ingredients:
- 10 pounds ripe tomatoes
- 1 cup chopped onion
- 4 teaspoons sugar
- 2 1/2 teaspoons Everyday Seasoning Salt, OR 2 teaspoons salt and 1/2 teaspoon white pepper
Preparation:
Bring a large pot of water to a boil. Add the tomatoes and simmer for 45 seconds. Remove the tomatoes from the pot. When cool enough to handle remove and discard the skins, which should easily peel away. Using a small knife, quarter the tomatoes and transfer them to a large saucepan (tomatoes may be left whole, if desired). Place the pan over medium-high heat, add the onion, sugar, Everyday Seasoning Salt (or salt and white pepper) and bring the mixture to a boil. Immediately reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes. Remove the pan from the heat and set aside to cool.
Divide the cooled tomatoes and any liquid among freezer containers or zip-style freezer bags, being sure to press out any air. Freeze for up to 6 months.
See the following links for more information about freezing vegetables.
Freezing Vegetables
Freezing Greens