|When frozen tomatoes are thawed they do not remain solid and are not suitable for sandwiches or salads. However, frozen tomatoes are a delicious addition to cooked dishes such as chili.|
Wash tomatoes under cool running water.
Slice an "X" on the bottom of each tomato with a small utility knife.
In a large saucepan bring water to a rolling boil.
Fill a large mixing bowl with ice cold water.
With a large spoon, place tomatoes in boiling water for 30 seconds to loosen skin.
|Remove tomatoes after 30 seconds, place directly into cold water to stop the cooking process.|
|Core the tomatoes by removing the stem with a paring knife.|
|Peel away the skin, being careful not to injure the flesh of the tomatoes.|
|Tomatoes can be frozen whole, chopped or sliced. Place tomatoes into a freezer bag, seal and freeze. It is best to use the tomatoes within one year. Be sure to label and date your freezer bag.|
|FYI...Tomatoes can be frozen whole straight from the garden. Whole frozen tomato skins will break when added to cooked dishes and can be removed easily.|