Frozen Garden Tomatoes For Winter Soups And Sauces Food

FROZEN GARDEN TOMATOES FOR WINTER SOUPS AND SAUCES

Frozen Garden Tomatoes for Winter Soups and Sauces image

This is absolutely the easiest way to preserve all those tomatoes from your garden. You don't even need to peel them before freezing. Family friends in Northern Ontario used to do this but this method was found in Chatelaine Food Express Quickies. The servings depend on how many tomatoes you're freezing. Preparation time also depends on how many tomatoes you intend on freezing.

Provided by Dreamer in Ontario

Categories Vegetable

Time 10m

Yield 1 batch

Number Of Ingredients 2

Ingredients

fresh tomato
ziploc bag (freezer bags)

Steps:

Core tomatoes, then freeze in freezer bags (don't bother peeling them).
To use frozen tomatoes, plunge into simmering sauces or soups; burst skins will float to the surface making them easy to remove.

Nutrition Facts :

PEELED TOMATOES FOR SOUPS AND SAUCES ( A "HOW TO")

Peeled Tomatoes for Soups and Sauces ( a

Was surprised when I saw so many recipes for tomato soup calling for peeled tomatoes....but no instructions as how to peel them! If you try to peel a fresh tomato, you know it's a mess, that's why so many folks use canned tomatoes! Well, for the uninformed, here's how..............and a good-bye to canned! NOTE: for ease of printing this I am using 20 tomatoes as the guideline.

Provided by Happy Harry 2

Categories Sauces

Time 45m

Yield 20 cooked tomatoes

Number Of Ingredients 3

Ingredients

20 fresh tomatoes (any type)
boiling water
salt (optional)

Steps:

Bring a large pot of water to a boil, add salt if using. The size of pot depends on how many tomatoes you put in at a time. I only put in five at a time.
At boil, submerge tomatoes (they will float but that's okay), bring water back to a boil. Boil for three to seven minutes depending on the size of tomato.
Remove tomatoes but keep the water simmering for next batch.
Cool enough to handle. The skin should be split on each tomato now, so just peel from that starting point.
Cut in half and remove seeds.
NOW, you have tomatoes ready for whatever is your next step. Easy, right?

Nutrition Facts : Calories 22.1, Fat 0.2, Sodium 6.2, Carbohydrate 4.8, Fiber 1.5, Sugar 3.2, Protein 1.1

HEARTY GARDEN FRESH HOMEMADE TOMATO SOUP OR SAUCE

Hearty Garden Fresh Homemade Tomato Soup or Sauce image

Use your garden-fresh veggies and herbs in the summer or use your garden veggies and herbs that are frozen for winter use. Except for onions and garlic, which generally lose flavor when frozen raw, I freeze my extra summer crops (note that tomatoes should be allowed to ripen before freezing) and make a large pot of this soup in the winter. I came up with this by simply throwing things in an 8qt pot. I've since made it 4 more times and it really hits the spot on a cold winter day. It's gotten from those who've gotten some of my extras that didn't fit in my freezer (I tend to make as much as I need to use up my extra tomatoes).

Provided by Susan 2

Categories Vegetable

Time 2h40m

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 large Spanish onions, chopped
2 large carrots, chopped
4 stalks celery, chopped
8 garlic cloves, minced
2 red peppers, chopped
8 lbs fresh tomatoes (This is an estimate, the "true" measurement is a gallon ziploc bag full or whatever fills my 8 quart)
1 tablespoon basil pesto (pureed basil and garlic with a little olive oil)
1 teaspoon chopped fresh sage
8 fresh thyme sprigs
1 teaspoon oregano
2 bay leaves
2 tablespoons tomato paste (I used homemade, made with garlic and bay leaves)
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 quart chicken stock or 1 quart vegetable stock

Steps:

Sauté first 5 ingredients in olive oil until soft in an 8-10 quart pot.
Make a bundle of the sage, thyme and bay leaves by wrapping them with string in cheesecloth (you can tie the string to a pot handle to make it easier to remove later).
Add remaining ingredients, bring to a boil, reduce heat and simmer for 2 hours. Let cool.
Puree through a food mill fitted with a medium blade. The use of a medium blade gives you a soup with plenty of pulp (you can adjust blade size if you like). Reheat and adjust seasonings as needed. Add a splash of heavy cream before serving if you want cream of tomato soup.
If you don't have a food mill you can also make this a semi-chunky soup, but I'd recommend a smaller dice for onions, carrots, celery and red peppers.
To make a sauce, return to pot after pureeing and let it continue to simmer over low heat until it reaches the desired consistency.

Nutrition Facts : Calories 161, Fat 4.8, SaturatedFat 0.8, Cholesterol 2.9, Sodium 1601.9, Carbohydrate 25.7, Fiber 6.6, Sugar 14.8, Protein 6.9

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