Ah… Tomato Heaven!

August 21, 2021 | videos

Where I live 10 months of the year we long for a fresh ripe flavorful tomato. And then, suddenly, we’re swimming in them. The only option is to put them up for the winter. In this video I show you how I manage my tomato glut.


Fresh ripe tomatoes are the only ingredient you’ll need. 



  • Rinse any dirt off the tomatoes
  • Cut out the core and any blemishes or soft spots.. 
  • Cut into quarters and put them into either a stock pot or an Instant Pot liner.
  • It doesn’t matter whether you’re cooking 1 quart or 12, the instructions are the same.

For the Instant Pot:

Place all the ingredients in the Instant Pot liner. Using a potato masher, smoosh the cut tomatoes to release some moisture. 

Use the manual button, cook for 12 minutes.. 

For the stove:

Place all ingredients in a stock pot. Using a potato masher, smoosh the cut tomatoes to release some moisture.Bring to a boil and simmer on low for 30 minutes, stirring often to prevent sticking.

The Instant Pot puts less heat and humidity into the kitchen which can be a real advantage on a hot August afternoon. It also cooks faster and doesn’t need to be stirred.  Boiling on the stove reduces the liquid, producing a more flavorful sauce.

  • Put your cooked tomatoes through a food mill fitted with the plate with the smallest holes. 
  • If you’d like a thicker sauce strain out some of the juice, and save it for soup stock.
  • Use your preferred preservation method, freeze or can. 

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