Kathy’s Home & Garden Tips – Garden Tomato Harvest Time

I love tomatoes more than any other vegetable. They are so versatile and growing your own is easy, whether you live on a few acres or grow them on your balcony. I always have at least 10 plants, so this time of year I usually have more tomatoes than my husband and I can eat. Thank goodness I have ways to preserve this awesome tomato flavor well into the winter. I freeze to preserve; the easiest, quickest and safest way I know.

Fresh tomato sauce is quick, easy, and so flavorful! Peel 6 large or 8 medium tomatoes. Cut an X on the bottom of the tomatoes. Place in simmering water till the skin wrinkles. Put in an ice water bath and the peel will slip right off. Chop the tomatoes in a large bowl so you don’t lose any juice! In a large frying pan or small Dutch oven, heat ¼ cup extra virgin olive oil. Use good oil but not the most expensive, save that for fresh drizzling and salad dressings. Add one cup finely chopped onion (about one medium) and sauté till translucent. Add red pepper flakes to taste, ¼ tsp for a little heat, ½ to ¾ for more spice. Since I have so many fresh jalapeños, I add one finely diced with the onion. Add four cloves finely chopped garlic and one teaspoon dried oregano and simmer for another two minutes. Again, this is to taste, so feel free to experiment. Are you a garlic lover? Add a couple more cloves. Have fresh oregano? Remember to always use more fresh than dried. Usually one tablespoon instead of one teaspoon. With fresh, add a little extra at the end for an herby punch. Add the chopped tomatoes and their juice. Next, add salt and pepper (freshly ground of course) to taste. Fresh tomatoes will need more salt than canned but don’t overdo it. Cook until the tomatoes collapse. Remember, this is a fresh sauce not marinara. Quick cooking preserves fresh flavor. I use a potato masher to smooth out the sauce. Freeze in 16-ounce containers, leaving a quarter inch on top for expansion. This sauce is great on angel hair pasta with fresh grated Parmigiana Reggiano. No scrimping here, only the best for this delicious sauce. This sauce also works as a delicious condiment for fish and chicken. 

Freezing quarts of tomatoes for year-round use is easy. Peel and core the tomatoes using the method above. Again, always do in a large bowl to save the juices. Fill heavy-duty, quart size freezer bags. Squeeze out as much air as you can, leaving a little space for expansion and seal carefully. Freeze flat. These tomatoes can be used in any recipe instead of canned tomatoes. The quart bag, though technically larger, is about the equivalent of a 28oz can.

KATHLEEN WEAVER-ZECH & DEAN’S TEAM CHICAGO