What is the best method for freezing ripe tomatoes?!

Question: I'd only blanch the tomatos if I want to skin them before using. Otherwise, I wash and dry them, place them on a cookie sheet in the freezer, not touching each other. When they are frozen, I put them all in baggies. (By freezing them apart, they do not stick together in the bag, and I can take out just the amount I want.)

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Answers: I'd only blanch the tomatos if I want to skin them before using. Otherwise, I wash and dry them, place them on a cookie sheet in the freezer, not touching each other. When they are frozen, I put them all in baggies. (By freezing them apart, they do not stick together in the bag, and I can take out just the amount I want.)

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Blanch them and drop them into ice water to stop the cooking process. Take them out of the ice bath and gently put them in a strainer to remove extra water, put them in zip lock bags and stick them in the freezer. They will last for about 6 months, longer if freezer burn doesn't set in.

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I toss them in the freezer whole, unpeeled, as-is.

To use, set on counter to thaw. After about 10-15 min, you can slip the skin right off w/ a knife, core, then chop and add to whatever you are cooking. (Obviously, you cannot use them in salads!)

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