If you've got an abundance of summer tomatoes you want to save for the winter, consider freezing them. It's easier than canning, and the frozen tomatoes will still remain in peak condition for up to one year. You can freeze tomatoes whole with the skin on, but if you intend to use them in sauces, chili, soups or other dishes, you're better off removing the skins and cooking them slightly until they become tender. San Marzano tomatoes work well for this preparation. Similar to Roma tomatoes, they have thick flesh, a strong flavor, and relatively few seeds. Select firm, ripe tomatoes for cooking and freezing.
Things You'll Need
- Large pot
- Large bowl
- Chopped vegetables (optional)
- Zip-top, freezer-safe plastic bags
Thoroughly wash the tomatoes in cold, running water.
Bring a large pot of water to a boil. Submerge the tomatoes a few at a time in the boiling water for 45 seconds. Remove the tomatoes from the pot and immediately transfer them to a large bowl filled with ice.
Remove the skins from the tomatoes. After boiling and submerging them in ice water, the skins should slip right off. Cut out the tough stem end and any soft or bruised spots. You may leave the tomatoes whole, or cut them into halves or quarters.
Put the tomatoes in pot over a medium heat. If you wish, you may add chopped onion, bell pepper, garlic, celery, carrots or other vegetables to the pot. Cook the tomatoes until they are tender, about 10 to 15 minutes, stirring frequently to prevent the tomatoes from sticking. Allow the tomatoes to cool.
Transfer the tomato mixture to zip-top, freezer-safe plastic bags. Label each bag with the date. Transfer the bags to the freezer, laying them flat.
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