How To Freeze Tomatoes Recipes

ROASTED TOMATOES RECIPE FOR FREEZING

Steps:

• Preheat your oven to 400º F
• Wash tomatoes, and cut into chunks. You can also just cut in 1/2 or leave whole if you prefer. The large the pieces, the longer they take to cook.
• Divide the tomatoes into 2 roasting pans (you don't want to crowd them)
• Divide the oil and seasonings between the two pans, distribute and mix well to coat.
• Add garlic cloves and fresh herbs to each pan.
• Roast for about 1 1/2-2 hours. **Depending on the size you have cut your tomatoes,the amount of tomatoes you have placed in your baking vessel, and the heat of your oven, you may need to reduce the temperature to 375º after 30 minutes to avoid burning**
• Depending on the amount of moisture you still want in the tomatoes, the time will vary slightly. Also if you removed the seeds, you will have less moisture to cook out.
• Be sure to mix several times during roasting.
• Once done, remove from oven.
• Remove any large stems from the herbs.
• If you like, you can leave your tomatoes in large chunks, or mash slightly with a potato masher. Mash the garlic cloves too.
• When cool, measure into your desired amount, place in the freezer bags, seal, date, and place in freezer.
• DONE!

HOW TO MAKE & FREEZE HOMEMADE TOMATO SAUCE

Steps:

• Have a large bowl filled with cold water ready and waiting. Set a large pot of water over high heat and bring to a rolling boil. Working in batches, drop the tomatoes in one at a time, then let sit in the boiling water until the skins split open, 30-60 seconds. One at a time, remove tomatoes from hot water with a slotted spoon and transfer to the bowl of cold water. When cool enough to touch, slip off and discard the tomato skins and remove the hard stem end and core. Trim away any bad spots. Roughly chop the tomato using a food processor or blender, a knife, or by squishing with clean hands. Set aside.
• Add the olive oil to an extra-large 8-10 quart stock pot over medium-high heat. When the oil is shimmering, add the diced onions. Cook, stirring frequently with a large wooden spoon, until onions start to soften and turn golden, about 8 minutes. Add the garlic and cook for another 30-60 seconds, stirring constantly so it doesn't burn. Add the tomato paste and cook for 1-2 minutes, stirring and scraping the bottom of the pan so it doesn't burn. Add the fresh tomatoes.
• Bring just to a boil, then lower heat to medium-low and let simmer, uncovered, for 2-3 hours, until thickened. Stir occasionally to make sure the sauce at the bottom of the pan isn't burning.
• Add sugar or honey, if desired, along with the herbs, salt, and pepper. Taste and add additional salt and pepper if needed.
• Let the sauce cool completely. Pour into to freezer-safe containers or heavy-duty freezer bags. Label well with date and contents, then transfer to the freezer. The sauce will last 3-4 months, or longer if you use a deep freeze.

FREEZING HOMEMADE STEWED TOMATOES

Steps:

• 1. Bring a pot of water to a boil over medium-high heat. 2. Add the whole tomatoes to the boiling water for one minute. 3. Immediately pull the tomatoes from the boiling water with a slotted spoon and drop into cold water to loosen their skins. 4. Pull the skins off the tomatoes, cut the stem and core out and quarter the tomatoes. 5. Pour the water out of the pot and return the tomatoes to the empty pot. 6. Cover and stew the tomatoes for 10 to 20 minutes on medium heat or until cooked through and tender. Add spices and seasonings to the tomatoes if desired. 7. Remove the pot from the heat and set the bottom of it into the bowl of cold water to cool the stewed tomatoes to room temperature. 8. Ladle the stewed tomatoes into one-pint freezer containers, filling each to one inch below the lid. 9. Seal the containers, label with the date packed and freeze for up to one year. Read more: How to Freeze Stewed Tomatoes | eHow.com http://www.ehow.com/how_6127218_freeze-stewed-tomatoes.html#ixzz25QPBj9D5