I have been keeping up with my tomatoes this year and have sooo many!
The kids and I eat the Cherry Tomatoes fresh whenever we walk by…
And these Lemon Plums are sooo sweet!
I planted mostly Romas for canning, sauce, and salsa.
They are a dense, meaty variety and are versatile for many recipes.
We picked a whole fruit box the other day, and then I panicked because I knew I didn’t have the time to can them. Why do I do that?
Luckily, I ran into this post by Serena Thompson of The Farm Chicks.
What a simple and delicious way to preserve tomatoes….just wash, blend, and freeze!
She puts a little Olive oil and sautes garlic in a pan before adding the frozen tomatoes and using them in soups or other recipes.
Yum!
I can’t wait to try it!
So, to freeze tomatoes {either diced or pureed}:
Wash them really well.
Take off the stems.
Using a food processor or blender, either dice them or puree.
If you don’t want as much liquid, let tomatoes drain in a colander before freezing.
Pack into freezer bags, seal, and label.
I like to put about 2 cups per quart bag because this is a perfect amount for soups and other recipes.
This was a really fast way to preserve tomatoes and I am sure that the nutritional value is better because everything is so fresh and the skins are included.
I totally needed this…some days I feel overwhelmed with the amount of “To Do’s” on my list.
I think it only took me 30 minutes to process about 35 pounds of tomatoes.
Too fun!
Hope you have a GREAT day:).
~Julia
Joining Amy at Homestead Revival for her Preparedness Challenge:)
