Freezing Tomatoes

Frozen tomatoes, an excellent source for many recipes.

Frozen tomatoes and juices can readily be used in soups, gumbos, stews and a variety of entrees and casseroles. A cost effective solution for frugal gourmets and shoestring budgets.

You can freeze fresh tomatoes and tomato juice if you follow these general instructions.

To freeze tomato juice…

You'll need to wash, sort and trim some firm, vine-ripened tomatoes. Cut them into quarters or eights.

Simmer tomatoes for five to ten minutes, then press them through a sieve. Season the juice to taste with a variety of seasonings. You may want to add a little zest and experiment by adding salt flavors, such as, celery, garlic, seasoned salts, lemon or lime juice, tobasco or worcestershire.

Pour the tomato juice into containers, being sure to leave some space at the top. Seal the containers and freeze.

To freeze stewed tomatoes…

You should wash some ripe tomatoes, remove stem ends, and peel and cut them into quarters.

Cover the tomatoes and cook them until they're tender, from ten to twenty minutes.

Place the pan containing the stewed tomatoes in cold water to cool.

Pack stewed tomatoes into containers, leaving some space at the top. Seal the cartons and freeze.

For more information on freezing tomatoes contact your local county Extension office.