Viewing post #108091 by JoAnn

AlohaHoya said:I save my tomatoes (kind of a small Roma which ripens quickly) by freezing them. Then end of summer I put them in the blender and simmer them down to a rather thick consistancy and freeze them in 1 cup portions....like big red ice cubes. In the winter I pull them out and make up a quick sauce for pasta, pizza, add it to soups....whatever. When they come out of the freezer they are not seasoned at all...pure tomato puree!!!!

Carol, when you first freeze them, do you put them in the freezer whole? And when they are finally cooked, do you peal & seed them? This sounds like a great idea for holding the romas until you have enough to process them.