KATHY’S HOME & GARDEN TIPS – Preserving Fresh Tomatoes

If you are a tomato lover like me and are fortunate to have ample garden space right now you are being inundated with piles of ripe tomatoes, more than anyone could eat. Of course I have a dozen plants by design. I’m planning on having fresh tomatoes on my table past Christmas at least. Well at least fresh before I preserved them by cooking and freezing. If you don’t grow your own, grab a bushel full at a nearby farmer’s market and enjoy that fresh, sweet just picked taste well into winter.

I believe freezing is the best and easiest way for the home cook to preserve tomatoes for months to come. Canning works well too but make sure you learn from a veteran canner or really study. Many procedures used for years to can tomatoes may not work with today’s low acid varieties. Check out The National Center for Home Food Preservation, https://nchfp.uga.edu/. Freezing is simple and safe. First, peel the tomatoes. Cut a small X with a paring knife in the bottom of the tomatoes. Drop into simmering water. When you see the skin wrinkle (1-2 min.) remove with a slotted spoon and plunge into an ice water bath. When cool remove the skin and discard. Do this in the sink over a bowl to catch any errant juices. Core the tomatoes and quarter them. Fill quart size heavy duty freezer bags to almost the top. Fill with any extra juice. Squeeze out as much air as possible and carefully seal. Freeze flat. These tomatoes can be used in any recipe as you would use canned (equals approx. 28oz can). 

Fresh tomato sauce is delicious and since it is quickly put together and only minimally cooked it really keeps that fresh taste even after freezing. Take one quart fresh tomatoes, about 6-8. Peel and chop. In a large heavy skillet heat ¼ cup extra virgin olive oil. Add I cup finely chopped onion and cook for 4-5 minutes. If you would like a little spice in your sauce add ¼-1/2 tsp red pepper flakes, or do as I do and seed and finely chop a small jalapeno. I always have them in abundance in the garden. After the onions are soft add 4 cloves finely chopped garlic, 1 tsp dried oregano and cook for another 2 minutes. Add the tomatoes and simmer until the tomatoes give up their juice and collapse, about 10 minutes. Salt to taste, fresh tomatoes will need some salt but don’t overdo. Turn off heat and let cool. Pack in 16oz freezer containers leaving ¼ inch at the top for expansion. This sauce is delicious over any pasta especially angel hair spaghetti. Top with freshly grated Parmesan cheese. It also makes a great condiment for fish and chicken.

KATHLEEN WEAVER-ZECH & DEAN’S TEAM CHICAGO