Freezing Tomatoes best flavor even in Black & Colored Varieties

Tracydr · June 1, 2012

Since you have cracks, I would definitely blanch to kill bacteria and enzymes. No need to peel. When you thaw, the skin will come right off.
I learned to freeze from my mother, who tried canning once in the early 70's but was so afraid of botulism that she switched to freezing after one batch and froze all her tomatoes after that. She had a very large garden.
I can mine but I freeze until I have enough for large batches. I also freeze sometimes if I find a sale on tomatoes, until I have time to make a batch of sauce, or, just to have fresh tomatoes available for soups/sauces when I want them. I've found Roma's on sale a few times for as low as 10 cents a pound from our local produce store.

June 1, 2012	#16
Tracydr Tomatovillian™ Join Date: May 2011 Location: Laurinburg, North Carolina, zone 7 Posts: 3,207	Since you have cracks, I would definitely blanch to kill bacteria and enzymes. No need to peel. When you thaw, the skin will come right off. I learned to freeze from my mother, who tried canning once in the early 70's but was so afraid of botulism that she switched to freezing after one batch and froze all her tomatoes after that. She had a very large garden. I can mine but I freeze until I have enough for large batches. I also freeze sometimes if I find a sale on tomatoes, until I have time to make a batch of sauce, or, just to have fresh tomatoes available for soups/sauces when I want them. I've found Roma's on sale a few times for as low as 10 cents a pound from our local produce store.