The good thing about living in South Florida is that January begins “you pick” season. We visited a farm last weekend to pick tomatoes and peppers. I figure most people don’t know what to do with a large batch of tomatoes (since you can’t really eat them all before they perish), so I thought I’d demonstrate how to ‘process’ tomatoes at home to make crushed tomatoes, like the kind you buy at the grocery store canned, only much better! These crushed tomatoes can be used in pizza/pasta sauces, soups, and stews.
Step 1: Begin by rinsing off about 10 large freshly-picked tomatoes. If you cannot pick tomatoes, store-bought will work, too.
Step 9: In a blender, puree the tomatoes. At this point, you can either can your crushed tomatoes in sterilized glass jars or freeze them. Last year, I canned my tomatoes. This year, I decided to freeze them. These 10 large tomatoes probably made about 36 ounces of crushed tomatoes, which I separated into 3 containers to place in the freezer.