Originally Posted by Mrs. Hoppes
I cut the stem part out of the tomatoes and froze them top (cut side) down on a cookie sheet. A couple of hours later, I put them in individual baggies and back in the freezer.
I use them in recipes that call for diced tomatoes or canned tomatoes or whatever.
I did this last year and it worked out beautifully. Usually, 2 tomatoes equals one can. (Of course I just look at recipes as suggestions and go from there.)
This is what I do when they threaten to overwhelm me!
(except I don't even bother to cut off the tops -- just wash, dry and freeze.) You don't even have to thaw them when you are ready to use them. Just rinse with water and the peel will slide right off, then cut them still frozen and throw them into your chili, stew, sauce, whatever. For canning, it's best to use tomatoes you have picked that day or the previous day, but I've frozen tomatoes that have been picked for a few days. I froze a *lot* of tomatoes last year and they came in handy. I didn't need any canned tomato products except stewed tomatoes all year -- they lasted until this year's harvest.
(This year I got my hands on a pressure canner and canned some stewed tomatoes too. Yay!)
Then there's always the time-honored tradition of giving them away!
If you don't have any friends or family who can use them, and you really have tons, call a local food pantry and ask if you can drop off a bushel or so on a day they are handing out food. A pantry I once worked at would usually put donations like that right at the door for the clients to take on a first come, first serve basis. Popular produce such as tomatoes and sweet corn always went very fast.