A co-worker sent the following idea to me today as I have about 25 lbs of them that look like they'll ripen at the same time in the near future. I know she got it from somewhere else. My apologies to the original author, Helen K. I don't know where you posted this.
|Too Many Tomatoes?
The tomato harvest can be overwhelming and it used to be for
me, too. Canning tomatoes, making salsas, spaghetti sauces and
relishes in the heat of the summer was no picnic, in terms of
time and energy.
Now, I wash my tomatoes, cut out the stem and freeze them
whole in clean garbage bags. Throughout the fall and winter,
when adding heat to the house is a bonus, I take out the
number of tomatoes I want to use in soups, stews, etc. the
night before and let them thaw in the sink or a large pot. The
skins will slip off the tomatoes and I save the step of
blanching! The "water" from the tomatoes can be poured off and
I'm left with the "meat" of the tomatoes, saving the stovetop
time of reducing whole tomatoes to a denser consistency. If
you have the freezer space, it's a great way to keep the
freezer full for efficiency and reduce the energy you put into
having homemade tomato based foods.
While checking to see if I could find the original post, I came across this article
that mentions an interesting method of flash freezing them.