How to Freeze Tomatoes

It's tomato season! We sadly do not have a garden, but I have heard many people over the past few weeks express tomato concern. "What am I going to do with all of these tomatoes?!" A good friend unloaded some of her harvest on me (thanks, Monica!), and I was happy to receive them. We tomatoed burgers, salads and sandwiches and I added them to something else that I'm excited to share in the next week. I still had a bunch left over so I decided to freeze them. This is a very easy task, and it will provide you with delicious and easy winter dinner options. 

Wait until the tomatoes are at their prime for ripeness. They should be dark red and soft to the touch (not squishy).

Using a sharp knife, remove the stem/core from the tops of the tomatoes in a cone shape. I prefer doing this on the front end rather than the tail end, as I find it much easier to cut through them when they are fresh. Using a sharp knife, score a line into each tomato just enough to break the skin, going from one side of the cored circle all the way down and up to the opposite side of the circle. This will make removing the skins a piece of cake (when we get to that point - don't do it yet).

Prepare a large saucepan of boiling water, as well as a large bowl filled with ice water.

In batches, add the tomatoes to the boiling water in 2-minute intervals. 

Using a large slotted spoon, transfer the tomatoes to the ice water and let sit for 1 minute.

Using the slotted spoon, transfer the tomatoes from the ice water to a flat work surface. Remove the skins and discard. They will peel off the tomatoes like butter.

Place the tomatoes into large resealable bags and freeze! And just like that, you are more prepared for winter meals than most folks. The tomatoes can stay frozen for up to a year - just in time for next year's harvest!

Have a great week, friends. I have a fun giveaway coming soon, which I'm excited to share.