Comments on: How to Put Up Tomatoes (The super easy way!)

By: Frances Quinn

Frances Quinn — Thu, 21 Jul 2011 18:17:56 +0000

I usually just core my tomatos, put them in a heavy duty freezer bag and into the freezer they go. When I am ready to use them, I dump them all into a big pot and let them cook down a bit, slowly. Then I put them through a food mill. Easy as can be. I am on my last bag from 2010.

By: Judy McComb

Judy McComb — Thu, 21 Jul 2011 15:00:38 +0000

Another great way to handle them is to slow roast them in the oven first. For larger tomatoes, slice into thirds and for romas, cherries, or grapes, slice in half. Put some olive oil on the sheet tray and on top of the tomatoes, salt, pepper, and a little pinch of sugar and roast @ 300F for 2-5 hours (depending on size and juiciness) until most of the moisture is gone and they are starting to get a little brown. You still want them to have some moisture – you aren’t going for sun-dried tomatoes for this application. They are great to use anywhere you would use diced tomatoes – over pasta or veggies or, my personal favorite…on toasted french bread that has been spread with cream cheese. You can freeze them in baggies just as you do your fresh tomatoes and they have a long life in the freezer.

By: Lou Ann Hoggard

Lou Ann Hoggard — Wed, 20 Jul 2011 21:15:00 +0000

We always seemed to have an abundance of cherry tomatoes at the end of the season. My Mother would just pop them in a bag, with the skin on and raw. When she made vegetable soup, she dropped those in whole and with the cooking of the soup the peel would turn loose and float to the top. That is how she did it. I have not tried it but might work for you too. She made the best veggie soup. Wish I had a good one. Do you have one that taste like “Mama made”?

By: Patricia Rains

Patricia Rains — Wed, 20 Jul 2011 15:14:49 +0000

Love, love, love home grown tomatoes, especially when I need a pot of vegetable soup in the middle of winter! Thanks for sharing, Christy!
Blessings, Pat

By: Nancy

Nancy — Wed, 20 Jul 2011 15:07:42 +0000

I either chop the chili peppers and then bag and freeze them or freeze them whole and take them out of the freezer and chop frozen.

By: Lila Wiley

Lila Wiley — Wed, 20 Jul 2011 14:55:48 +0000

Thanks Chrisy, I have never canned anything but would love to put up some vegetables. You taught us how to freeze corn and now tomatoes and it does look simple. Appreciate any other vegetables you can show us how to freeze.

By: ann williams

ann williams — Wed, 20 Jul 2011 14:48:50 +0000

that is how I freeze anything in the freezer. It is so much easier and you are able to get more freezing space out of your freezer. The only problem seems to be that I always forget to go back the next day and remove them from my cookie sheets and then I will need to make cookies and I am like DUH Ann you done it again!!! Then I get my sheets out of the freezer!!! LOL

By: Jean

Jean — Mon, 04 Jul 2011 17:58:23 +0000

Just put up my first bags of beautiful tomatoes from my garden. Easy, loved the pics to show how, in addition to the text. Merci beaucoup!

By: What You’ve Been Cooking – Digest 6-17-11 | Southern Plate

What You’ve Been Cooking – Digest 6-17-11 | Southern Plate — Fri, 17 Jun 2011 20:24:44 +0000

[...] K Duncan I would like the rerun of freezing tomato’s Please…..and canning salsa if any…..Thank you so [...]

By: Mic In Tx

Mic In Tx — Wed, 11 May 2011 22:49:51 +0000

I always just wash and toss in a ziploc bag and keep adding more until full. then I just pull out what I need for recipes.