There’s nothing better than fresh tomatoes, straight from the garden. We’ve already had buckets and buckets of them, and we’ve enjoyed our fair share of delicious salads and Bacon-Lettuce-and Tomato sandwiches this season. But, let’s face it…how many BLT’s can one person eat? Even after sharing with friends, we’ve already had to start storing tomatoes away for the year.
One of our favorite ways, besides canning, to use all those extra tomatoes is to “cook them down” and freeze them. Before doing this, we like to remove the skin and sometimes the seeds. This is very simple and can be done in half the time it takes to can tomatoes.
Follow these simple steps:
- Remove the stem and the green/yellow surrounding the stem.
- Drop tomatoes in a pot of boiling water for 2 to 10 minutes until the skin starts to loosen.
- Drain water in colander and carefully drop tomatoes into an ice water bath. Let cool for 5 minutes.
- Gently remove the skin and, if desired, squeeze to remove seeds.
- Place skinned tomatoes directly in a pot with no water. Cook them down for 30 minutes to an hour on medium heat.
- Stir, mash, season, and use in your favorites recipes. Or freeze until needed.
We hope you have time to enjoy a delicious BLT today and that you’re able to store your tomatoes for a year’s worth of garden-fresh delicacies. Look for Valley House Farm tomatoes, eggs, and fresh garden produce at the Farmers’ Market this Saturday.