When you have an abundance of tomatoes and not much time to work with them, freezing is a quick and easy option!
To freeze tomatoes, start by washing thoroughly. Dip in boiling water for 30 seconds to one minute to easily remove the skins. Core and peel. The tomatoes can then be quartered, chopped, or pureed. Put into a freezer bag or container, leave 1 inch headspace, seal and freeze. Many people freeze their tomatoes in ice cube trays. Store the frozen “cubes” in a bag and take out as many as you need for your recipes.
Tomato sauce can be frozen to use as a base for many recipes. Begin by washing, coring, quartering and seeding tomatoes. (They can be peeled or left unpeeled.) Cook until soft, stirring often to prevent sticking. Puree in food processor or food mill. Heat and simmer until reduced by half. Cool and freeze. Do not add any seasonings at this time, it’s better to do this just before serving, as freezing may change the flavors of seasonings such as garlic, onion and herbs.
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