No need to cook them, peel them or anything. Freezing tomatoes is the absolute easiest thing to do. I took a few pictures after harvesting this batch, I wasn’t sure why at the time, but after talking to my friend who spent the afternoon cooking and peeling tomatoes for her freezer yesterday, I decided to write this up.
FREEZING TOMATOES
tomatoeszyplock bags
• Select healthy, firm tomatoes of any type or size.
• Wash them and drain them.
• Lay them on a clean kitchen towel to dry off all the water droplets.
• When the tomatoes are completely dry, pack them into zyploc bags and freeze.
When you make soup, stew, or anything that requires tomatoes in a sauce, unzip the bag and take out a frozen tomato. Hold the tomato under warm running tap water for a few seconds. Rub it between your hands and the skin will just come off. Now drop the tomato into the pot. It’s that easy. For making lecsó, I lay the skinned tomatoes on a plate and partially thaw them before chopping them up.
