Perserving fresh tomatoes?

Question

I live in Washington State, Tacoma area. I have lots of early girl ripe tomatoes. Does anyone have a recipe to perserve them?

Answer 1

If you plan on cooking with the tomatoes later, or making sauce with them, you can just stick them in a zip-lock and freeze them. We do it every year. Freezing them holds the flavor, but they get mushy when thawed, so they are not good if you want to eat them alone. Freeze only if you plan on cooking or making sauce. We freeze the tomatoes and basil in the same bags and cook "fresh" sauce all winter.

Answer 2

The easiest way to answer this question is for me to say we've answered that lots and lots of times already this month. Look up to the "answer" section directly above here and type in Canning Tomatoes...you'll get to read all the answers we've already given, including the best ones.

Simple answer is score the bottoms, blanch, chill in ice water, peel and core, then can or freeze.

Answer 3

you could go with like a tomato confit. blanch the tomatoes, peel them, then cover with alot of olive oil, picked thyme, salt and pepper. put in your oven on the lowest setting for about 6-8 hours, cool them off, flip them over, and place in oven again. the tomatoes will be amazing, and you'll have tomato confit oil, which you can use in salads, or pastas among many other things.