Homemade Stewed Tomatoes

Prep the tomatoes. Cut the tops off each tomato and score a small "X" on the bottom of each one with a knife; this will make the skins easier to remove.

Bring a pot of water to a boil. Drop the tomatoes in for 30 to 60 seconds, just until the skins start to split. The idea is to loosen the skin.

Transfer the tomatoes to a bowl of ice water to stop the cooking, then peel off the skins once cool enough to handle.

Cut the peeled tomatoes into smaller pieces and place them in a clean pot.

Add the pinch of sugar and butter to the pot.

Cook over medium heat for 20 to 30 minutes, stirring occasionally, until the tomatoes break down and slightly thicken.

For a thicker stew, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to make a slurry, and stir it into the pot during the last few minutes of cooking.

Let the tomatoes cool completely, then portion into freezer-safe storage bags in 2-cup amounts. Lay flat to freeze for easy stacking and faster thawing.