After the peak summer tomato harvest, my tomatoes tend to slow down to a trickle. This is nice because I still have tomatoes but frustrating because I have too few to do anything with.
But last year I found a method that worked perfectly for these last stragglers. I simply put them in the freezer as I pick them (no washing, no cutting) in a plastic bag.
After I’ve accumulated enough tomatoes for what will end up being a canner load of crushed (or diced) tomatoes, I bring them out of the freezer to thaw.
After the tomatoes have thawed (which takes several hours), I simply peel the skins right off. Because they’ve been frozen, there is no need for blanching. It’s a huge timesaver!
Once the skins are peeled and the excess liquid discarded, I either dice them (for diced tomatoes) or run an immersion blender through them (for crushed tomatoes).
Finally, I’m able to process them in a water bath canner.
For a quick look at how easy this process is, check out my Facebook Live video:
Another reason this method works so perfectly for me is it’s the only time all season I process diced or crushed tomatoes. For the rest of my tomatoes, I use my Kitchen Aid Mixer to make sauce without the time-consuming process of blanching and peeling. For a quick tutorial of this process, you can view the video here:
As you can see, by using both methods, I avoid blanching the tomatoes altogether!
What do you make from your tomato harvest?
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