A friend blessed me with some small tomatoes yesterday, so I looked up freezing tomatoes online yesterday and found these great sites: http://food.unl.edu/preservation/freezing-tomatoes http://inmykitchengarden.blogspot.com/2 ... reeze.html http://www.thekitchn.com/the-easiest-wa ... -to-154890 The basic instructions on these was 1. Rinse your tomatoes--one site wanted you to pat them dry individually. I didnt. 2. Put them in freezer bags and zip up. 3. Pop them in your freezer. And that is it. It took less than 5 minutes to do, and I put up about 4 qts this morning. They will be used in sauces and cooking.
I freeze bags of them every year. But I go ahead and blanch and peel them and add any juice they may have to the freezer bag and a bit of salt with the tomatoes.
When you thaw them for use, you'll find that the skins slip off as easily as if they had been blanched. When we have tomatoes "dribbling" in, not enough to can, I core and place them to freeze on a cookie sheet, and then pop them in freezer bags. It's so nice to be able to pull out two or three frozen tomatoes for a quick sauce or addition to a stew!
