1. Stir together all ingredients in a large bowl. Use immediately, or store in an airtight container in refrigerator up to 7 days.
To freeze: Place 2 cups of tomato mixture in a 1-qt. zip-top freezer bag; seal bag. Repeat procedure with remaining tomato mixture. Place bags flat on a baking sheet, and freeze up to 3 months. Thaw in refrigerator 24 hours.
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