Summer is officially over and it’s time to store the bounty that is delicious, red, tomatoes. Canning is a great idea, but an even easier option is freezing them. Stewing tomatoes and then freezing them is a great way to preserve that sweet summer flavor!
How to Stew Tomatoes
- Start with tomatoes and water
- Boil until the tomatoes are soft
- Let them cool
- Peel them
- Drain them
- Store them
Stew them first, peel them, and the freeze them to be able to add the to soups and sauces all year long.
Stew Tomatoes
Yield: 6 Quart Sized Bags
Equipment
- Dutch Oven
- linen dish towel
Materials
- Water
- 20-30 Tomatoes
Instructions
- Rinse the tomatoes and place them in a large Dutch oven or large pot.
- Add water to cover the tomatoes.
- Bring the water to a boil and boil the tomatoes for 20 minutes or until soft.
- Once the tomatoes are soft, drain them, and let them cool.
- Once cool, remove the skin and any cores you see.
- Place the tomatoes in a linen towels and wring out the excess water.
- Remove as many cores as possible and divide into storage bags to be used later. You want them in separate bags so you can just empty one small bag into a soup or sauce without thawing it all.
