Tomato Puree
Late September and early October are perfect for filling freezers with deliciousness to enjoy during colder months. Annually, I buy a giant box of canning tomatoes and spend a saucy afternoon cooking, pureeing, and freezing. Then my family, friends, and I enjoy the fruits of my labor in sauces, stews, and soups (I would say all winter, but they're so good they go fast!) This affordable tomato puree brings an element of summer freshness to cold-weather meals that's hard to beat!
Here's my method if you'd like to give it a try:
Purchase tomatoes from a large local farmers market. Typically if you ask for "canning tomatoes," they're affordable and come in a large box.
Clean tomatoes by creating a cool water bath (I add a few tablespoons of apple cider vinegar). I let them sit in the tub and move them to a colander as a group, rinsing again. Add more to the bath as you move one group to the colander.
Prep rinsed tomatoes by removing bad spots and stems and then quarter them. As you go, add to a large soup pot over medium heat or slow cooker set to high.
Cook in the slow cooker on low overnight or high over 4-6 hours. You can crack the lid a little halfway through if you want them to reduce. On the stovetop, cook uncovered at a low simmer and stir occasionally. Typically, I employ a stovetop and crockpot to get through a whole box in one afternoon.
Puree using a stick blender, or you can puree later with a regular blender. Cook more if you feel as if they are too liquidy.
Freeze in freezer-safe bags.* I portion some in 28 oz and some in 16 oz (mimicking canned amounts).
*You can avoid BPA and other plastic exposure by purchasing BPA-free thick reusable bags or spending a little more and investing in quality silicone pouches. I've slowly built my reusable bag collection, and they have lasted for years. Plus, the flexibility of silicone allows you to stretch and pop out frozen soups or other items without having them thaw in the bag.
Written by Becky, Dietitian and Co-owner