Pick your tomatoes and put them straight into the freezer. The end.
Really! My in-laws have frozen whole tomatoes for years, and I always sort of thought it was…how do I say it…lazy.
You’re supposed to wash, scald, cool then slip the peels. Then your supposed to dice them or whatever and boil them before canning them (so you’ve prepared all those jars, too). Right?
Well, if I had a bunch, yes. I trust my cupboard more than I trust my freezer. This year, however my tomatoes aren’t really any count.
I have to peel them all by hand cause there’s a ton to cut away and I just haven’t been left with a full canner-load yet. So I’ve been peeling, coring and chunking them, then bagging them and freezing.
There really is so much prep work cut out, and if my freezer does fail, I can quickly can them up before they spoil!
Our cherry tomatoes, on the other hand, are doing great!
A few years back my mom sat and prepped a million of them and canned them up. I couldn’t tell her enough that she was nuts! Yet this year I found myself picking them by the bucket and intending to do the same dang thing.
Until I thought about the way my in-laws freeze them. No peeling or anything! Just pop them in the freezer. When you’re ready to use them, thaw and those peels will slip right off (the tomato expands during freezing, causing the peel to separate…I guess).
I rinsed them, dried them a bit, then layed them out on cookie sheets (just like I do bell peppers and such), then froze them. When they were good and froze I bagged them up.
A few nights ago I wanted some macaroni and tomatoes so I gave them a try! SUCCESS!!!
The skins came right off and it really wasn’t bad peeling just what I needed at the time…it wasn’t four hours straight like my mom did.
Cherry tomatoes don’t really hold shape when cooked…at all. It was no big deal for the dish. There was a wonderful fresh tomato flavor and a few bits of tomato left in there but they pretty well turned to juice.
Ain’t they beautiful?
‘Til next time!