Wash, dry, place in zip lock bag and put in freezer. Pull them out to
use as you need them. The skins slide right off when they thaw. You
can toss them in soups and sauces to get a nice fresh tomato flavor all
winter.

We dry a lot of ours, but then, we have a dehydrator. Anyone got one
you can borrow?

Donate to the local food bank?

marcella

In article ,
Mark Anderson wrote:

I've been harvesting tomatoes for a couple of weeks now. I tried to keep
up and eat as much as I can and also give away a lot but the tomatoes
keep coming and coming every day. Now the thought of eating another
tomato turns my stomach.

Does anyone have good tips on freezing these? My parent's put them in
boiling water for a couple of minutes and then peel the skins, smash them
up, and put them in ziplock bags to freeze. That seemed a little too
much work for me so I just cut them up, put them in a blender, liquefied
them, and put them in ziplock bags. Since my liquefied tomatoes
contained skins I'm not sure how this is going to taste when I thaw them
in the winter for chili. I also have a lot of basil and one bag I
experimented by throwing some basil in the blender with the tomatoes.
I'm not sure how this is going to taste either.

These tomato plants were so much work I don't want to waste any of the
tomatoes but it's going to be a couple of months before I'll be able to
eat one again.