Ah… Tomato Heaven!
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.