I do not freeze them (and I have over 50 yrs experience storing food), and I have never heard of anyone freezing them. We can or dehydrate them is all.
This may sound really bad, but I just put them in the freezer after I wash and dry them. Once they are frozen I put them in freezer bags and back into the freezer. When I want to use one, I take it out and thaw it. The skin comes off or is loose when they thaw, then cut them, crush them, or however you want to use them. I have never had a problem with freezer burn. I do not do this with the smaller tomatoes like cherry, they contain so much more water than regular sized tomatoes.
We used to do that when I was a child. Originally my Mother blanched them, but the one time she forgot. The skin came off so easily, she kept doing it that way. Her sauces were always excellent.
I got that tip from a lady back in the 70's who was almost 100 years old. She was talking about things gardening and that came up. When I finally had my own house in the 80's I started my first veggie garden and remembered that after I had canned about ten quarts of tomatoes, the first thing I ever canned.
I buy any and all tomatoes on the clearance rack at my food store. Sometimes there are LOTS of them..all kinds ! I wash them..cut out any bad spots...put them WHOLE in my Vita Mix..no cooking at all. Puree the whole mess of them..and put in Zip lock bags. They come out perfectly delicious. When I am making soups? I just take out a bag and drop in the pot. Best thing is...NO cooking or steaming or peeling. Nothing but a quick puree in the Vita mix and that's all folks. Had enough for all winter last year !
YOU can add onions or garlic or whatever to them too.
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How to Freeze Tomatoes
Blanch. Drop tomatoes into boiling water for 60-90 seconds and, using a slotted spoon, transfer immediately into a bowl of ice water to cool. ...
Prepare tomatoes. Remove stems and core tomatoes. ...
Transfer into storage bags. ... I would get those bags you vacuum seal
Seal bags. ...
Into the freezer.
I do not freeze them (and I have over 50 yrs experience storing food), and I have never heard of anyone freezing them. We can or dehydrate them is all.
This may sound really bad, but I just put them in the freezer after I wash and dry them. Once they are frozen I put them in freezer bags and back into the freezer. When I want to use one, I take it out and thaw it. The skin comes off or is loose when they thaw, then cut them, crush them, or however you want to use them. I have never had a problem with freezer burn. I do not do this with the smaller tomatoes like cherry, they contain so much more water than regular sized tomatoes.
I buy any and all tomatoes on the clearance rack at my food store. Sometimes there are LOTS of them..all kinds ! I wash them..cut out any bad spots...put them WHOLE in my Vita Mix..no cooking at all. Puree the whole mess of them..and put in Zip lock bags. They come out perfectly delicious. When I am making soups? I just take out a bag and drop in the pot. Best thing is...NO cooking or steaming or peeling. Nothing but a quick puree in the Vita mix and that's all folks. Had enough for all winter last year !
YOU can add onions or garlic or whatever to them too.