After the peak summer tomato harvest, my tomatoes 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 one year I found a method that worked perfectly for these last stragglers. I simply put them in the freezer as I pick them. I don’t have to wash or cut them; they go into the freezer whole.
After I’ve accumulated enough tomatoes for a meal or for a canner load of crushed or diced tomatoes, I bring them out of the freezer to thaw. The thawing process takes several hours, though in a pinch, I’ve used my Instant Pot to thaw them in minutes.
After the tomatoes have thawed, I peel the skins off. Freshly thawed, the skins slip off easily. With no need for blanching, this is a huge timesaver!
Once the skins are peeled and the excess liquid discarded, I either dice them or run an immersion blender through them.
Finally, I’m able to process them in a water bath canner or use them fresh for the evening’s dinner!
What do you make from your tomato harvest?
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