We’ve certainly had our share of tomatoes from the garden this year. Maybe the coffee grounds and egg shells paid off!
Although I prefer to can them, I just can’t justify the time involved right now. The girls are bringing in bowl after bowl of tomatoes that need to be dealt with, pronto! So, I’m freezing them.
I primarily Roma tomatoes, I like the flavor, greater total flesh and less seeds. Simplicity is the name of the game, I just cap the tomatoes, remove any spots, slice them in two and ‘thumb’ out the seeds. Good enough.
Some would say that blanching is necessary, but I find many sources that disagree.
I don’t mind the skin, which seems to be one of the reasons folks like to blanche. Frankly the skin gives a hearty texture to a meat-less meal if ground up. I use my Bosch to grind up my tomatoes, just pulsing a few times.
I also like to freeze tomato halves. I just lay them on a cookie sheet, flash freeze for a few hours and stick them in a zip-lock bag – done!
I try to use up my frozen vegetables within 6 months and that’s usually not a problem around here. I’m not exactly sure how long they keep in the freezer, once again, some sources say 12 months.
I also freeze peppers from the garden, slicing them like this. Again, I flash-freeze and put them in baggies. What a blessing to have already prepared veggies to cook with.
It happens every single year…..something is growing in my garden from a plant (or more) that I didn’t (think!) I purchased. I have bazillions of these little hot peppers in my garden! They are quite darling and all, but we’re not into hot peppers. I may hang them to dry and find some way to use them later…any ideas?