Here is another great fall harvesting reciepe: StEwEd ToMaToEs. Any type of tomatoes can be used, I love roma, big boy, yellow roma, celebrity and heirloom. Simply pick them from your garden vine or buy them at your local farmers market. Cut and core stems and place in large, heavy duty sauce pan or stock pot. Add 5 - 6 fresh basil leaves, 2 Tbls olive oil, and salt and pepper to taste.
For a couple of years my husband lived in Italy and he said all the Italian Momma's loved to add fresh cubed zucchini to their tomatoes. Not only does it give it great flavor, but the addition of green makes the stewed tomatoes look beautiful. Hopefully your zucchini is growing right along with your tomatoes, and you can pick both right out of your garden. I love to add my stewed tomatoes to soups and pasta sauces.
Allow the tomatoes to simmer on low heat for about two hours with lid partially on. As the tomatoes begin to cook the skins will curl and they are very easy to remove. You want your tomatoes to cook to a nice medium thickness. The tomatoes will need to cool before bagging, so you can either let them cool in the pan for several hours or cool in fridge up to a couple of days.
Once the tomatoes have cooled, scoop 2 - 2 1/2 cups of tomatoes into freezer bags and store in freezer.