Tomato Harvest…What to do when your tomatoes don’t fit your time schedule.
This year, we chose to approach gardening a little differently than in previous years. We used raised beds for our main garden (more in another post), and chose to do our tomatoes in containers as they have a tendency to take over in the garden.
We planted Roma (my favorite), Amish Paste, Juliet, Orange, and Tomatillo varieties. The question is, how does one store these luscious little treats until you’re ready to use them?
Through a little research, I discovered that it’s incredibly easy to store your harvest until you’ve amassed enough to make sauce, ketchup, etc. Note that you’ll only want to do this for sauce-making purposes as the tomatoes will be mushy after freezing…not so great for salsa or a sandwich.
So here’s how to do it in a few easy steps.
Give a ‘lil rinse, then…
Off with their heads!
Run ’em through!
Pull out their guts!
Stick ’em in a jar.
And freeze them.
When you’ve amassed enough to make sauce, ketchup, soup, whatever it is you’re making, just pull them out of the freezer, run them under warm water and the skins will peel right off.
Whaaalaaaa! Like magic.
Do you have any experience freezing/canning tomatoes? Any great sauce tips or recipes?
Feel free to share.