Freezing Tomatoes

Not exactly a “recipe”, this one, but the simplest method I know of to freeze tomatoes. Throughout the years I’ve found many people who also do this, but I’ve also found many who’ve never heard of it, and go through long processes of canning or blanching and peeling, just to be able to have tomatoes later on in the winter. A former neighbor, Delese McLain, shared this with me many years ago, and I’d like to pass it on to anyone who’s interested.

Wash and drain tomatoes after picking. Cut out any “bad spots” with a knife. Drop in a ziplock bag, seal the bag, and freeze. When you want a few tomatoes for a recipe (e.g., a soup or stew of some sort), take as many tomatoes out as you need (they won’t stick together since the skins are still on). Run hot water over them for just a few seconds, and the skins will slide right off with almost no effort. Simple as that.

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