Chicago Home and Lifestyles – Too many tomatoes? Here’s what to do

Whether you are in your first-year growing tomatoes or you’re a veteran like me, this time of year usually brings forth more tomatoes than you could possibly eat. I have 10 plants this year and that includes 3 cherries. Now of course those of us who have a lot of plants always choose early, mid-crop and later varieties. This helps — but the difference between the early crop and the latest variety is no more than 10 days or so! Inevitably you will be bombarded this time of year. Here’s how to preserve these beauties to enjoy in the dead of winter: 

Cook them. Bring a large pot of water to a gentle simmer. On the side, have a large bowl of ice water ready. Make an X in the bottom of each tomato with a sharp paring knife. Carefully lower the tomatoes into the simmering water using a slotted spoon or spider. After a minute check and look for the skin to look wrinkled. 

Cool them. Move them to the ice water bath. Gently hold the tomato and slip off the skin and place in an additional large bowl so you don’t lose any juice. Working over the bowl, core the tomatoes and quarter them. 

Freeze them. Pack the tomatoes in quart size freezer bags. Lay flat to freeze. A quart size freezer bag is equal to a large can of tomatoes. Label and date the bags before packing. (Always rotate in your freezer: first in, first out.)  Simple freezing is the quickest way to preserve tomatoes. They can then be thawed and used in virtually any recipe where you would use canned. Both methods require peeling the tomatoes.

Turn them into sauce. A simple fresh tomato sauce also freezes well and is so delicious! You can serve it with any pasta you like, and it needs no more than some fresh cracked black pepper and Parmigiano Reggiano cheese. Or, you can add meatballs or prosciutto for a delicious main dish. Here are the steps:

• Add 3 tablespoons of extra virgin olive oil to a 12-inch skillet. 

• Heat until the oil is shimmering, then add a medium finely diced onion and cook until they are soft. 

• Add 4 (or to taste) minced garlic cloves and continue sauteing till fragrant, no more than a minute. 

• Add 1 quart size bag of peeled and quartered tomatoes. 

• After cooking for a few minutes, mash it with a potato masher for a smoother sauce. Or you can just break them up slightly for a chunkier sauce. 

• Depending on the heat level you like, add ½ teaspoon of cracked black pepper and ¼ teaspoon of red pepper flakes, along with 1 teaspoon dried oregano.

• Salt to taste (you will need at least ½ teaspoon as the fresh tomatoes have no salt unlike canned ones). 

Freeze as you would the quartered tomatoes in quart freezer bags.  

Anyone else have any easy recipes for preserving that delicious summer harvest?

Kathleen Weaver-Zech and Dean’s Team Chicago