How to Store Tomatoes & Peppers All Winter — A Genius Trick That Saves Time, Money & Effort!

Whenever tomatoes and peppers are cheap, I buy extra, but I never store them whole anymore. This is how I turn one big batch into a homemade sauce, freeze it in small portions, and use exactly what I need all winter long. No more soft tomatoes hiding in the back of the fridge, and no need to open a whole jar when dinner only needs a little. I'm Tracy. Let's get started. Let's take a look at the ingredients I'm using today about 2 kilograms of ripe tomatoes. As soon as I saw them at the supermarket, I decided to buy a little extra to use later because they look so fresh and delicious. Next, I have 1 kilogram of bell peppers. This amount is just right for today's sauce recipe. However, if you're making it at home, you can absolutely adjust the amount of tomatoes and bell peppers to suit your taste. Before we do anything else, give the tomatoes and bell peppers a quick wash. Fill the sink with clean water, add a little white vinegar, and stir well. Place all the tomatoes and bell peppers in the water, make sure they are fully submerged, and let them soak for about 5 minutes. The vinegar helps loosen dirt and some residue from the surface of the tomatoes and bell peppers, while also helping reduce some bacteria. After that, rinse each one thoroughly under clean running water to remove any remaining vinegar and dirt. Lift them out, place them in a colander, and let them drain completely. Now let's chop everything. Place the tomatoes on a cutting board and cut them into medium-sized cubes about the size you see here. They don't need to be perfectly even, but keeping them relatively similar in size will help them cook more evenly. Whenever I make tomato sauce, I regret that I didn't know how to make and store it before because I used to let tomatoes rot and then throw them away. Ever since I learned how to make this sauce, I've enjoyed buying extra tomatoes and turning them into sauce, both to preserve their delicious flavor and to have tomatoes ready to use on cold days. After chopping the tomatoes, transfer them to a deep pot with plenty of room for stirring. Next move on to the red bell peppers. Cut each pepper in half, remove the stem and seeds, and trim away any bruised or damaged spots. Then cut the peppers into smaller pieces so they'll soften more quickly and evenly. The first time I added bell peppers to tomato sauce, it was actually because I had a few left in the refrigerator that I hadn't used. I didn't want them to soften and end up being thrown away, so I chopped them up and added them to the pot with the tomatoes. To my surprise, the finished sauce had a more beautiful color and tasted much milder and more aromatic. The natural sweetness of the bell peppers also helped balance the acidity of the tomatoes without needing to add too much sugar. Ever since then, I've always combined these two ingredients whenever I make sauce to store for later. Once you've finished chopping, add all the chopped peppers to the pot with the tomatoes. Give the tomatoes and bell peppers a good stir so everything is evenly mixed. Then place the pot on the stove over medium heat. As the vegetables begin to warm, the tomatoes will gradually release their juices and create enough liquid for the mixture to simmer. Stir occasionally, making sure to reach along the bottom of the pot so nothing sticks or cooks too quickly in one spot. Let everything cook for about 20 minutes or until the bell pepper pieces are completely soft. Keep in mind that the exact cooking time may vary depending on how ripe the vegetables are and how large you cut them. Check and stir from time to time rather than relying only on the clock. Once the tomatoes and bell peppers are completely soft, turn off the heat and let the mixture cool for about five minutes. This short resting time makes blending easier and safer. Then place an immersion blender directly into the pot and blend until the tomatoes and bell peppers are smooth and evenly combined. You can strain the sauce to remove any remaining skin or seeds. But I don't find it necessary because when everything is blended thoroughly, those pieces are already broken down and much smoother. After a little while, take a look at the result, a smooth, thick, and beautifully even sauce. Now add one teaspoon of salt to the freshly blended sauce and stir well. Give it a quick taste before adding anything else because the amount of salt and sugar you need will depend on the natural flavor of the tomatoes. If the tomatoes are a little tart, you can add a small amount of sugar to balance the flavor. After tasting it, I need to add another half teaspoon of salt. Mmm, the flavor is absolutely wonderful now. Always adjust the seasoning gradually until the flavor and consistency are just right for your family's taste. Next, prepare a small baking sheet and cover it completely with a plastic bag or plastic wrap. Carefully pour all the tomato and bell pepper sauce onto the lined tray. Use a spoon or spatula to spread the sauce into a relatively thin layer, keeping the thickness as even as possible. Now leave the tray at room temperature for about 10 to 15 minutes or until the sauce has cooled completely. Once it has cooled completely, you can place it in the freezer and leave it overnight, giving it enough time to freeze completely solid. The next morning, take the tray out and let it sit at room temperature for about 10 minutes. This will soften the frozen layer of sauce, slightly making it easier to cut. Now cut the frozen sauce into small squares that are convenient for cooking. Divide the sauce pieces evenly among freezer-safe storage bags. This amount is enough to fill about two bags. Seal the bags tightly, return them to the freezer, and keep them frozen until you're ready to cook. These frozen sauce cubes make everyday cooking so much easier. When you're making spaghetti, simply drop one or two cubes into a hot skillet with ground beef and let them melt into a rich, flavorful sauce. You can also add a cube directly to soup or stew for extra color and flavor with no need to thaw it first. On busy mornings, melt a small cube in a skillet before adding beaten eggs to make a quick tomato and bell pepper scramble. It's also delicious mixed into rice beans or sauteed vegetables. Just take out the amount you need and the rest will stay safely frozen for another meal. And that's how a few leftover tomatoes and bell peppers can become useful all winter long. So the next time tomatoes and peppers are too cheap to pass up, you don't have to worry about using them all at once. Just cook once-freeze in portions and take out exactly what you need. Would you use these frozen sauce cubes for pasta soup or eggs? Tell me below and if this idea helps you waste less food, give the video a like and follow Tracy for more simple kitchen tips.