It’s getting to be that time of summer again; tomatoes everywhere. After you have eaten your fill of tomatoes it is time to start preserving them. Remember that unblemished fruits and vegetables make the best quality preserved foods.
Freezing tomatoes, to me, is just about the easiest vegetable (or is it a fruit?) to preserve. I drop the tomatoes into boiling water for 30 seconds, slip off the skins, and then place the tomatoes on a cookie sheet to freeze overnight. After they are frozen solid, I place the tomatoes into a large freezer bag. That way I can easily use just one or two tomatoes in soup next winter.