By Michelle Fabio
A little while ago, we talked about freezing raw tomatoes, and here are some more preservation ideas to make the most of your tomato crop:
Freezing tomato juice.
After washing and trimming the stem ends from the tomatoes, cut into quarters or eighths. Simmer on the stove for about 5-10 minutes, then take off the heat and let sit for about an hour.
When they’re sufficiently cool to work with, press the pieces through a sieve or grinder so that you are separating the juice from the seeds and skin, which you can discard.
Pour into bags or containers, being sure to measure first so you know how much to defrost. Seal, label, and freeze.
You can also put the juice in ice cube trays for uniform serving sizes.
Freezing stewed tomatoes.
Wash, cut off the stem ends, and peel tomatoes, then put in pan and simmer for 10-20 minutes, covered. When finished, put pan in ice water to cool, then transfer tomatoes into storage containers, leaving about an inch at the top.
Seal, label, and freeze.