Are you drowning in a sea of tomatoes? Are the neighbors barring their doors when they see you coming with armloads of them?
Well, we all know that 6 months from now you’ll be longing for that enormous pile of fresh tomatoes. Nothing in the store nor in the can comes close.
Did you know that you can keep that fresh tomato bliss alive all year long? I’m overstating it a little bit, but you’ll see my point.
Now is the time to stew them up and freeze them. The flavor of a fresh stewed and frozen tomato is unbeatable, especially if you enjoy making tomato sauce dishes. I’ve been doing it for years and I think I finally have the right formula and combination of equipment. So let’s get started.
First of all, you’ll need a decent amount of freezer space, and a fair number of plastic storage containers. I use quart-sized yogurt containers. They are sturdy, they stack well, they hold a convenient quantity of tomato sauce, and you don’t have to buy them separately.
Next, gather your tomatoes. I find that a 50/50 combination of salad tomatoes and paste tomatoes makes for a good consistency. Wash them well, and remove the stems. You can cut them up if you want, but it’s extra work and isn’t crucial. Put them in a large covered pot (fill it to the top if you can) and heat it on a low temperature. After about a half hour, you should have a nice stew of tomatoes, skin and seeds.
The cheap way to proceed is to dump this into a blender and grind it into a puree. The problem is you’ll never eliminate all the seeds, and you have lots of small (and not so small) needle-shaped pieces of skin.
The slightly more expensive way to proceed is to get a grinding mill. They miraculously remove the seeds, skin and any other undesirable stuff from the mix. You are left with a perfectly smooth sauce. They come in all shapes, sizes and costs. I recently bought one that I feel I can recommend — a Norpro Sauce Master. It cost about $60 and is easy to assemble, and relatively easy to clean. You can easily process gallons of tomatoes with it in a short period of time.
Which ever way you choose to process your tomatoes, fill your containers up about 5/6ths of the way, let the stew cool down if it’s hot, cover it and put it in the freezer. You’ll have perfect tomato flavor all year round.
If you don’t have enough fresh tomatoes, stop by our farm stand and we’ll set you up with a nice mix of fresh organic heirlooms at our wicked cheap prices!
John Macone operates Farmer John’s Organic Foods, a neighborhood farmstand in Amesbury, Mass.