Tomatoes are one of those rare fruits that actually cooked more benefits for your health, though. Canned stewed tomatoes or tomato juice bought in the supermarket, many additives and can be high in salt. The best way to improve the quality of the tomato juice you use in cooking is to control it, the tomatoes themselves.
I grow a lot of tomato plants, so I make stewed tomatoes and can it for use in the winter. But I do not want to spend the entire day canning industry, as we did whenI was a child. Here is a quick and easy way to do it, that I've found works just as well – it only takes about 30 minutes and you can bear it, even if only a few mature at a time.
Stocks
* Small jars and lids
* Medium-pot
* 8 or more ripe tomatoes
* Freezer
Remove the stems and cut no bad seats, the tomatoes in half or quarter, depending on the size and cook until the juice in a saucepan. A potato masher can help speed up thingsalong and making coherent, but not necessary if you prefer whole tomatoes. Pour the juice into the glasses and put on lid. When they have cooled completely, place it in your freezer. That's it – no boiling of the glass, waiting to seal on it – done!
I have used this method for years, taste the stewed tomatoes great, and has been kept for over a year in the freezer.
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