I love stewed tomatoes on my pasta and my in-laws suggested freezing extra tomatoes from my garden to use instead of the canned variety. Which I think is great because the sodium is often so high in canned.
However, I am not sure what I need to do first. Obviously take off the skin, but how? And do they need to be stewed first or just diced and put in freezer bags?
However, I am not sure what I need to do first. Obviously take off the skin, but how? And do they need to be stewed first or just diced and put in freezer bags?