Don’t let those wonderful summer tomatoes go to waste. I have two methods for preparing Freezer Tomatoes. The method you choose is just a matter of how much time you have. Both are roughly equivalent to a 15 oz. can of tomatoes.

2 lbs fresh tomatoes, peeled and cored

1. Working over a fine mesh wire strainer set over a bowl to catch all the juices, slice the tomatoes in half horizontally and remove the seeds. Your clean fingers work best for this! Tear the tomatoes into rough chunks as you work and dump in a food processor. Pulse about 6 times then transfer to a wide covered sauce pan along with the collected juice. Over high heat, bring the tomatoes to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Remove cover and simmer 20 minutes more. Freeze for later use.
2. If you’re in a hurry, reduce the amount of tomatoes to 1 1/2 lbs. Prepare the raw tomatoes in the same manner, but skip the food processor and cooking. Freeze raw chunks of tomatoes in their juices. These quick Chunky Freezer Tomatoes are not as concentrated and will require a longer cooking time to make sauces later. You may need to add some tomato paste to the sauce.