Tomatoes thrive in the South, making it easy to preserve them for year-round enjoyment. The simplest method is to freeze your garden-fresh tomatoes.
Ingredients
- Fresh tomatoes
- Boiling water
Instructions
Blanch the Tomatoes: Start by placing your tomatoes into a pot of boiling water. After about a minute or two, the skins will start to split. Use a slotted spoon to remove the tomatoes as soon as the skin splits and transfer them to a dish (I prefer using a 9×13 baking dish).
Cool the Tomatoes: Allow the tomatoes to cool down before moving on. You can either wait for about 30 minutes or speed up the process by transferring them to a bowl of ice water.
Peel and Cut the Tomatoes: Once cooled, the skins will easily peel off. You’ll need to use a knife to remove the top, where the stem was attached. You can chop the tomatoes as desired, or leave them whole if you prefer.
Freeze the Tomatoes: Pack the tomatoes into freezer bags, making sure to remove as much air as possible. Be sure to date the bags and freeze them flat so they maintain their shape. When you’re ready to use them, simply thaw in the fridge overnight for your next soup, stew, or dish.
