I planted tomatoes this year – a lot of tomatoes! So, I have been freezing tomatoes. Today I had a large crop, so I decided to chronicle my adventure.
First, pick the tomatoes. They all look green because I picked them before I thought about blogging.
My harvest for today…
After washing the tomatoes, I set up shop. I left the tomatoes in the strainer and put it on a towel. I used one of my picking buckets for scraps. And I got a pot to put the diced tomatoes in.
Next, I cut the bad places out of the tomatoes (there are a lot in mine this year). And diced what was left. Thanks to my little beggar, I mean helper/quality control/taste tester, all of the tomatoes fit in one pot – barely! I put enough water in to cover the bottom of the pot, and turned the stove on about 8.
I let this cook until it came to a boil – probably 10-15 minutes. Then packaged into plastic containers labeled “Diced Tomatoes 9/2010.” I left them only partially covered to cool a bit before putting them in the freezer.
Now, I can pull a bucket out of the freezer when I need it. This is good for chili, soup, and sauces. I most recently used it to make Mexican chicken and beans. I learned that since I don’t season the tomatoes prior to freezing the dish may need a little extra salt when cooking.