How to Dry and Freeze Tomatoes

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8 medium ripe tomatoes
1 tbsp olive or safflower oil
1 to 2 tbsp brown sugar
1/4 tsp dried thyme
1/2 tsp sea salt
Freshly ground black pepper, to taste
For serving (optional):
1 small onion, diced
8 to 10 mushrooms, sliced
Butter
Fresh rosemary sprig

To freeze: Dip tomatoes a few at a time in boiling water for 30 to 60 seconds. Then quickly dip them in cold water and peel. Cut the peeled tomatoes into quarters and lightly squeeze the chunks to remove most of the seeds. Heat oil in a saucepan over medium heat. Add tomatoes, brown sugar, thyme, and salt and pepper. Simmer for 10 minutes or until the juice has reduced about one-third. Cool to room temperature and freeze in a zippered freezer bag.

To serve: Sauté the onion and mushrooms with a little butter, over medium heat, until the onions are translucent (about 15 minutes). Add the thawed stewed tomatoes plus a pinch of fresh rosemary, heat and serve. Yields 1 pint.

Tomato and Onion Soup with Rosemary

Any type of flavorful tomato can be used in this recipe, and while this version is made with rosemary and oregano, almost any Italian herbs, such as basil and parsley, will taste great. Use whatever is fresh and on hand. This soup freezes beautifully.

1 tbsp olive oil
3 large yellow onions, peeled and thinly sliced (about 6 cups)
2 cloves garlic, minced
2 slices of prosciutto or Canadian bacon, sliced thin (optional)
16 to 18 ripe all-purpose tomatoes, such as ‘Early Girl’ or ‘Celebrity,’ cored and coarsely chopped\
11⁄2 to 2 cups low-sodium chicken or vegetable stock
2 tsp fresh rosemary, finely chopped
2 tsp fresh oregano, finely chopped
Salt and freshly ground pepper, to taste
For garnish: parmesan cheese

Heat oil in a large frying pan, then add onions, garlic and prosciutto. Sauté over low heat for about 25 minutes or until the onions are soft and translucent. Set the mixture aside.

Put the tomatoes in a large saucepan, and simmer uncovered for about 30 minutes. Strain the seeds and skins from the tomatoes by putting them through a food mill or sieve.

Pour the tomato purée and stock into a large saucepan. As some tomatoes are much juicier then others, adjust the amount of stock by judging the thickness of the soup you prefer. Add the onion mixture, rosemary and oregano. Simmer for about 10 minutes to let flavors blend. Add salt and pepper to taste. Serve with grated parmesan cheese. Serves 4.

Mexican Ranchero Sauce

The foundation of this sauce is grilled tomatoes and onions. I toast them over my gas grill. Traditionally they are grilled over an open fire on a flat cast iron skillet called a comal. You could also roast them under an electric broiler or on a charcoal grill.

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