Canning tomatoes requires extra equipment (a pressure canner for lower-acid tomatoes or a traditional water bath set-up if the acid levels are higher). That’s why I freeze stewed tomatoes during the peak picking season instead. Once the tomatoes have simmered and stewed, transfer them to a bowl set inside an ice bath. Stir occasionally until the stewed tomatoes are completely cool.

Transfer the tomatoes to freezer-safe zip-top bags or containers. Make sure to press out extra air or leave headspace depending on the storage style you choose. Freeze, making sure to lay zip-top bags flat, until frozen solid. Use within three months for best flavor and texture.

Stewed Tomatoes

Makes 4 cups

3 pounds (3 to 4) large beefsteak tomatoes

1 medium bell pepper (optional)

2 tablespoons unsalted butter or olive oil

3/4 teaspoon granulated sugar, plus more as needed

3/4 teaspoon kosher salt, plus more as needed

1 large sprig fresh basil

1. Bring a large pot or Dutch oven of water to a boil over high heat. Meanwhile, prepare an ice bath by filling a large bowl with ice and cold water. Cut the core from 3 pounds beefsteak tomatoes. Slice a shallow “X” in the stem end of the tomatoes. Core and dice 1 medium bell pepper if using.

2. Carefully add the tomatoes to the boiling water. Boil until the skins wrinkle and split, 45 to 60 seconds. Use a slotted spoon to transfer the tomatoes to the ice water bath. When the tomatoes are cool enough to handle, transfer them to a cutting board. Use your fingers or a paring knife to remove and discard the tomato skins. Coarsely chop the tomatoes into 1- to 1 1/2-inch pieces.

3. Drain the hot water from the pot. Add the tomatoes, bell pepper, 2 tablespoons unsalted butter or olive oil, 3/4 teaspoon granulated sugar, and 3/4 teaspoon kosher salt to the now-empty pot. Bring to a boil over medium-high heat. Reduce heat to low to maintain a simmer and cook until the tomatoes and bell pepper are soft and tender and the juices have thickened slightly, about 30 minutes.

4. Add 1 large fresh basil sprig and cook for 10 more minutes. Taste and season with more kosher salt or granulated sugar as needed. Remove and discard the basil.

Recipe note: Stewed tomatoes can be refrigerated in an airtight container for up to five days.

(Patty Catalano is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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