I blanche in boiling water and peel the skins off, quarter and if feeling like I want the extra work squish out most of the seeds. Place in freezer bags and lay flat (cookie sheet) to freeze I mix yellow and red tomatoes too-pretty and tasty!
An Italian chef I saw on TV once said to put them on a baking sheet, freeze whole, then the skins will peel right off when you thaw them to use. I do the same with bell peppers, although it doesn't work as well with the skins. Works great on tomatoes, though. I always run them under hot water while still frozen and peel them while they're hard enough to handle easily.
a friend gave me several tomatoes the other day. she told me to put in blender and whir. wow i have fresh tomato juice for when i make hot stuff over the winter.
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