If you have too many tomatoes from your garden, put them in a brown paper bag and put them in your freezer. When you are ready for your favorite tomato recipe, just take them out and run them under cold water. The skins will peel right off. Then just thaw them out and cook.
Hi, I always bring my romas in, wash them, destem them, slice in 2. Put them in freezer zip bags--When I get enough to process and can, I thaw them, pop them, skins and all into the blender, then into the dutch kettle to cook down. When about 50% reduced, I do the jars/canning process. I make pints. These are tomato sauces to use for anything. I only end up processing no more than 3 times a season. Mess is controlled, no rotting tomatoes waiting to be used. I can freeze any amount--keep tossing into the same bag until full.
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