Obviously harvest is over and it is time to cook using the bounty from the garden. I have experimented with various ways to use the tomatoes I grow. I have found freezing tomatoes, rather than canning them is the most efficient way to store them. Why?
Canning skin-free tomatoes requires blanching. I have a few canning recipes that do not require the tomatoes to be peeled, or blanched, prior to canning. However, freezing tomatoes causes the skin to become loose, when you thaw them, the skin slides off easily. Freezing is also the healthiest way to preserve food.
I freeze my garden tomatoes and thaw them to add them to stews, sauces and pastas all winter. If I want to make spaghetti sauce, I simply thaw them, slide the skins off, then puree them and cook them in a sauce pan with some spices.
