Late-summer tomatoes are a treat, and harvesting enough to preserve can be a bonus. Pick tomatoes from your garden and stew them to be used in recipes during the rest of the year. The stewing process is easy and guarantees that you’ll be enjoying the delicious summer harvest year-round.
Things You'll Need
Core the tomatoes. Leave them whole or cut them each in half.
Place the tomatoes in a large pot, along with the celery, onion, pepper, sugar and salt. Cook over medium heat, covered, for 15 to 20 minutes.
Bring the tomatoes to a boil, then lower the heat. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent sticking.
Scoop the tomatoes into freezer-safe containers, leaving about 2 1/2 inches clearance at the top. Let them cool completely, then cover, label and freeze for as long as 10 months.
You can also freeze whole tomatoes. Place on a cookie sheet and put them in the freezer. Once frozen, transfer them to a zip lock bag. When you need a tomatoes for a receipt, just take it from the freezer !
References and Resources"Better Homes and Gardens"; Stewed Tomatoes
Utah State University Cooperative Extension: Preserve the Harvest: Tomatoes