Kathy’s Home & Garden Tips – Tomato Harvest

It is that time of year. If you have an abundance of ripe tomatoes from your garden, you need some way to preserve them. Canning is, of course, a great way to preserve, but many of us lack the skill and equipment to take that on. I recommend freezing. It is easy, and they will stay good in the freezer for 6-8 months.

To freeze your tomatoes, fill a large stockpot with water and bring just up to a boil. Wash your tomatoes and make a small X in the bottom with a sharp paring knife. Add to the water with a slotted spoon. Let sit a couple minutes till you see the skin separating. Transfer with a slotted spoon to an ice water bath. Slip off skins holding over a large bowl to catch the juice. Cut into quarters or eighths depending on size and remove stem core. I do this on a small cutting board in a cookie sheet to catch all the juice. Spoon tomatoes into quart freezer bags and squeeze out as much air as possible. Freeze as flat as possible. This is equivalent to a 29-ounce can and can be used in any recipe requiring can tomato. 

Fresh tomato sauce is another quick and easy way to enjoy tomatoes, and it freezes well too! Prepare tomatoes as you would for freezing. Using a one-quart bag will suffice. Sauté one medium yellow onion in 3 tablespoon of extra-virgin olive oil till soft. Use a good one, as this is the main flavor component. Add 4-6 cloves garlic (depending on taste) and sauté till fragrant. Add tomatoes, ½ teaspoon dried oregano, and salt and fresh ground black pepper to taste. Add ¼ teaspoon red pepper flakes or more if you like it spicy. This sauce is versatile. Use on pasta or as a condiment for meat or fish. Mix with day-old crostini cubes and freshly grated parmesan. Top with more parmesan and bake in a moderate (350 degree) oven till bubbly. 

KATHLEEN WEAVER-ZECH AND DEAN’S TEACM CHICAGO