By in Food

Blanching tomatoes

Yesterday I blanched a bunch of tomatoes. We have so many tomatoes in our garden I just don't know what to do with them all. I sliced an x at the bottom of every tomato and I placed them in boiling water for 30 to 60 seconds. I then put the tomatoes in ice cold water for about 10 seconds. You then can easily peel off the skin starting at where you sliced the x. The tomatoes were placed in a Ziploc freezer bag and put in the freezer. This should last a very long time in the freezer before they go bad. I will probably have to do this with more tomatoes because they just keep coming in from our garden. It's nice to have a lot of produce, but it sure is a lot of work to keep up with it this year.

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Comments

Rufuszen wrote on August 18, 2015, 10:46 AM

That sounds pretty straight forward. All I need now is a bigger kitchen!

peachpurple wrote on August 18, 2015, 10:56 AM

Blanch them? I thought you eat them raw

CoralLevang wrote on August 18, 2015, 11:30 AM

I used to freeze my Roma tomatoes whole on a tray, then put them in the freezer, then put them in bags. When I needed them for cooking, I would take out what was needed and run them under warm to hot water. The skins would slip off easily.

LeaPea2417 wrote on August 18, 2015, 1:04 PM

A couple of years/seasons ago, when we had a good crop of tomatoes grow, we did the same thing, blanching them then freezing them. They lasted a good long while.