My husband and I love spaghetti sauce, but we don’t like raw tomatos at all. So the tomatos that come from all 3 of my plants are destined for the sauce pot.
The problem is keeping them until all the tomatos are ready so that we can make a big batch of sauce at once.
My solution is to peel and freeze the tomatos until we are ready to cook them.
This harvest was on my counter over Labor Day Weekend becoming more red and reminding me that they were on their way to rotting.
So with the thought of being able to join Tackle It Tuesday energizing me, I got my camera and took care of these tomatos.
First I boiled some water in a 2 quart pan while washing the tomatos. Then I cored them and put them in the water for approx. 30 seconds or until the skin started to crack. I took them out and put them in a bowl to cool until I could handle them. Then I peeled the skin off, using my paring knife when necessary; a lot of times the skin just pulls right off. Lastly, I packed them in freezer bags and put them in the freezer.
With the tomatos I did today I have 5 one gallon bags full of peeled tomatos and one freezer bowl ready to be cooked in to sauce.