Freezing ripe tomatoes three ways

Yield: 1 servings

Measure Ingredient
53 pounds Makes 30 to 40 pints
4 mediums Tomatoes
½ each Onion; chopped
1 each Green pepper
1 tablespoon Salt
1 tablespoon Sugar


1. Choose ripe, firm, red tomatoes, free of blemishes.

2. Wash well.

3. WHOLE: Remove stems after washing. Wrap each tomato in plastic wrap or small plastic bag, then freeze. To use in cooked dishes, run under lukewarm water for a few seconds to loosen skin, then remove skin and blossom end. Add tomato, along with other ingredients, and cook.

STEWED: Dip whole, washed tomatoes in boiling water 2 minutes to loosen skins. Peel and core. Cut in quarters or pieces; simmer 10 to 20 minutes or until tender. Cool. Pack in containers, leaving ¼ inch head space. Seal, label, and freeze.

PUREED: Peel tomatoes as for stewed tomatoes. Core and cut them in quarters into a blender container. For each 4 medium tomatoes, add ½ onion, chopped; 1 green pepper, seeded, stemmed, and cut in quarters; 1 tablespoon salt; 1 tablespoon sugar. Blend on low or medium speed until onion and pepper are chopped. Pack the puree in containers, leaving ¼ inch head space for pints, ½ inch for quarts. Seal, label and freeze. Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-03-95

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