Reply #10: They call me The Tomato Killer .... bring on those Killer Tomatoes ... grr

[Stinky The Clown]

See my magic fork?



You really need to peel the tomatoes before you do anything to preserve them. If ya don't, you'll be pickin' tomato skins out of your teeth for hours after your meals. (Cut a small X in the end opposite the stem end, dunk 'em in boiling water for a minute or so and peel them. Not *too* tedious, and actually easy to do once you learn through trial and error how long to blanche 'em.

After that, I'd just prepare them as a very basic sauce and then freeze that. By basic sauce, you may not even want to do much more than crush them (a food mill would help here - don't run them through a food processor, it will make them too fine, I think) and cook them until just hot, cool 'em down, and freeze 'em.

Cooked tomatoes freeze very well.