I got lucky (or maybe I do have that green thumb after all) with my first garden and have tons of tomatoes that we have eaten and shared with almost everyone I know. I still have tons of tomatoes left. I froze a bunch of them whole (skin and all) according to one post that I had read last month. Recently came across a post that recommended that all vegetables should be blanched prior to freezing due to an enzyme that will cause off taste. Does this mean I should not freeze whole tomatoes? What is the advantage of removing skin and quartering prior to storing vs. freezing whole tomatoes (other than space saving)?
Thanks for tips/recommendations