While our container garden crop of tomatoes was less than stellar this year, we were blessed to be the recipients of many tomatoes from our friends' gardens. I never turn down garden-fresh produce–especially when it's free!
After eating lots of fresh tomatoes, using them in salads, and making fresh tomato juice in our juicer, we've been freezing the extra ones to use during the Fall and Winter months.
To freeze tomatoes, just wash, core, and cut off any bad spots. Then stick them on a baking sheet in the freezer until they are frozen. Once frozen, transfer them to a freezer bag and store them in the freezer.
When you're ready to use them, all you have to do is run the frozen tomatoes under warm water and the skin falls right off. Once they thaw a little, you can easily chop them and then use them in place of canned tomatoes in recipes.
Using frozen tomatoes is much less expensive than buying canned tomatoes, much fresher, and much more nutrient-rich! It works for me.
What are your favorite ways to use up a bountiful tomato supply?
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