If you are also interested in freezing some homegrown tomatoes from your own garden or the local farmer’s market, I thought I would share the process with you. if you think having a home garden is for wusses… think again my friend.
- First, select tomatoes that are firm, ripe, and a deep red color with minimal to no blemishes. Rinse selected tomatoes.
- Fill a large stock pot with enough water to cover the tomatoes. Bring to a boil.
- Gently place tomatoes in the boiling water using a slotted spoon. Boil tomatoes for approximately 45-60 seconds to loosen the skins.
- Remove tomatoes from the boiling water, using the slotted spoon, and plunge the tomatoes into a bowl of ice water.
- Next, remove the tomatoes from the ice water, peel the skin, and remove any bruised areas from the tomatoes.
- Cut the tomatoes in half and remove the seeds. Dice tomatoes into preferred size.
- Pack the diced tomatoes into freezer bags, leaving approximately 1 inch free at the top of the bag. Press out any air in the freezer bag prior to closing up the bag.
- Place in freezer until ready to use. If you have to move your bottle of bottom shelf vodka… do it.
Now, you are ready to use these tomatoes in your hearty soup, stew, and chili recipes this fall and winter. Or, these tomatoes would be a great addition to your Italian dishes, like spaghetti sauce or lasagna. What a great way to extend the life of your garden vegetables and show the neighborhood you are a badass bastard ready to eat healthy and pistol whip those who don’t.