I was reminded of this one by a commenter. It’s a little out of season, but I’ll forget it again if I don’t write it down.
We had so many tomato plants this year that we couldn’t possibly deal with all of the tomatoes at once, not even in a marathon sauce cooking session, so we washed them off, threw them in freezer baggies and froze them whole.
When you want to use them, just run a few under warm water and the skin slides right off. They are ready to use in soups, stews or sauces. Anything that calls for canned tomatoes, really. These are definitely not like fresh tomatoes – you won’t slice them or add them to a salad after freezing, but they retain their flavour and colour and are good for cooking.
I also whir some up in the food processor, skins, seeds and all, add a pinch of salt and freeze the puree flat in baggies to cook up later. Apparently the salt helps keep the colour and flavour. Not sure, but I read it on the internet, so it has to be true. Right?