Your garden is in full swing.
Are you picking more tomatoes than what you can eat?
What are your options?
- Share with family and friends
- Can your tomatoes
- Make fermented salsa
- Eat tomato sandwiches (A summer favorite of mine)
- Enjoy sliced or in salads
- Use in your cooking
But when you still have more than you can eat then what? Canning has been around for a long time, however, is a time-consuming process. During the summer I don’t want to spend a beautiful day a hot kitchen. Summer is short, so I want to enjoy the outdoors as much as possible.
Last year during peak tomato time I found myself with an overabundance of beautifully ripe tomatoes, so I began to enquire about my options.
What is the best way to savor that summer tomato flavor in the winter month? One of my farmer friends shared the perfect idea.
- Clean your tomatoes
- Place in a large ziplock gallon bag
- Freeze them
- That’s it!
Now you are probably wondering, then what?
When you are ready to make a tomato-based dish like chili (a winter favorite)
- Take out the number of tomatoes you would like to use.
- Once they thaw, the skin comes off so easily.
- Chop or add whole, and they will cook down.
Summer time flavor with ease available in any season. Freeze any tomatoes you have, from red to green and Roma to Sweet tomatoes, I do.
Frozen Roma tomatoes are perfect for making pasta sauce during the cold, wintery months!
Now you know how I use my extra tomatoes… What do you do with all yours?
Answer in the comments below!
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