hendi_alex wrote:Peel, chop with ring cutter in sauce pan, bring to a simmer for a minute or two, set pan in ice bath, freeze in rectangular pyrex dishes. Run hot water on bottom of container and pry out block of tomatoes. Wrap in plastic and place several in a gallon freezer bag. Last year we used similarly prepared tomatoes in soups and sauces and the were oh so much better than any from cans! I also prepare and freeze marinara which holds up very well and makes for a quick meal. This year we are buying a small dedicated freezer to extend the season mostly for tomatoes, but also for greens, corn, okra, blueberries, and perhaps a bit more.
I freeze tomatoes two ways:
I peel, de-core and cut regular size tomatoes into quarters, put in gallon zip lock, seal and freeze. Use these for any recipe calling for tomatoes, but especially homemade chili. Still trying to duplicate Wendys' chili
I peel, de-core and cut tomatoes into smaller units, slice about half as much okra, cook until boiling, cool, and freeze in zip locks. This stock I use for vegetable soup in the winter time. The veggie soup includes several items frozen from the garden: tomatoes/okra, sweet corn, bell pepper, sometimes green beans. It also includes venison from deer killed on the property. So 85% is harvested within quarter mile of my house.
I am convinced that the "freshly frozen" tomatoes adds more flavor to items and any other ingredient.