My tomato soup

I have been freezing tomato soup, because canned tomato soup, well, it doesn't do it, does it? It's a great way to keep your tomatoes. I like to simmer it in a cast iron skillet too--to increase the iron content.

Sautee onions, garlic, salt in olive oil
Add tomatoes, clean, cut into halves or quarters
Simmer it for a long as you want-- the longer you let it simmer, the more reduced, or concentrated, your soup will be for freezing
Let it cool, strain it
Freeze it in Quart size freezer bags
When you defrost it, add water to taste and bring to a quick boil, add 1 tsp sugar