Freezing stewed tomatoes

[Monica L. Tittle]

I planted a whole lot of tomatoes so that I could freeze them and not
have to buy canned tomatoes this winter. What is the best (and
cheapest) way to cook and freeze them?

Thanks

Monica L. Tittle
histo...@worldnet.att.net

We all need help, so we might as well all help each other.
--Me

[Jean P Nance]

Actually there are two ways to freeze tomatoes. One way, best
with small or Roma tomagoes, is to just put them in a container,
seal, and freeze. As soon as they are slighly thawed, run them
under tap water and the skins will come off. Then cook them as
stewed tomatoes or tomato sauce or in any recipe calling for
tomatoes to be cooked.
You can also make stewed tomatoes or tomato sauce, cool
and freeze. That way they are ready to use as soon as thawed.
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[Lynn E Johnson-Conrad]

I canned and froze and dried tomatoes last year. Canning is easiest for later
use if you actually want stewed like tomatoes. I just peeled and chopped and in
some case sadded a few herbs, acidified with lemon juice and boiling water bath
canned pints (quarts won't fit in my water bath). The Ball Blue Book has
several recipes. I also froze a lot of tomatoes with no prparation except for
removing the stem end and blossom bit, then I put them on a tray in the freezer
for about 6 hours and then into a ziplock bag. We used these all year in stews
and soups and they are wonderful and easy. The skins will come right off if you
thaw the tomatoes or you can fish them out of the soup or stew. I've been
freezing spagetti sauce for years and just put it in plastic containers and
freeze. I'm pretty sure the same would work for stewed tomatoes.

have fun. It's been so cold here in the Monterey area our garden isn't
progressing very well...
--
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Lynn E. Johnson-Conrad, email: jo...@mbari.org
http://www.mbari.org/~joly
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