Freezing Tomatoes

August is the time when fresh tomatoes are at their peak. My garden plants are yielding an armload every few days. As much as I love munching them, the excess has to be dealt with. I love homemade canned salsa, but I also make sure I have plenty of stewed tomatoes in my freezer for use in winter soups, stews, casseroles and chili. If you have freezer room, it will be a welcomed addition when the season is long gone and it’s faster than canning!

Stewed Tomatoes
1. Select fully ripe, firm tomatoes.
2. Remove the stem end, then peel (core if necessary) and quarter.
3. Place in a large stockpot over medium-high heat. You can add salt if you wish but I usually don’t.
4. I had an onion that needed to be used, so I peeled and quartered it as well to add to the tomatoes. This is optional.
5. Cover and cook 20 minutes.
6. While the tomatoes cook, half fill your sink with cold water and ice cubes. Also, gather and label/date the freezer containers.
7. When the tomatoes are done, uncover, remove from the heat and place the stockpot in the cold water to stop the cooking process. Allow to cool for 20 minutes.
8. Pack into freezer containers, leaving headspace for expansion as the product freezes.

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