Had a bumper crop of tomatoes, so I used this recipe in all of them, put portions in baggies and froze them for use later in the fall for chile, etc...
Pretty good tip for a cook to learn.
I have been canning and freezing tomatoes prepared this way all my life(82) years. Just didn't know it had a fancy name. We never liked the abundance of seeds in dishes I made from home preserved tomatoes. This is the way!!! Ruth
Very easy recipe. Thanks Chef John
Thank you for this glad to know how to get the skins off!
Omg, I made this and people were telling me it was the best thing they ever ate!!! Love Chef John, you make me feel like a chef & I'm not even close!! Anything I make from you, people love & think I should open a restaurant!!! Love you & your tips, the video's make it so clear. Thank You, Thank You, Thank You!
Quick and easy used it for Provençal Sauce. Many thanks!
I have been saving my summer tomatoes like this for many years instead of canning. Guess the seeds never bothered me. Blanch, peel, fill quart freezer bags with tomatoes and juice. No salt or other flavorings. Rough cut into quarters or eight's depending on tomato size. Freeze. One quart bag is close enough to a 28 oz can of tomatoes. Can use for beef stew, spaghetti sauce, chili, anything you would use canned tomatoes for. I thaw the quart bags in the microwave for 3 minutes. They're still pretty frozen. Slice the bag off and use a chef's knife to roughly slice the slightly thawed tomatoes on a cutting board inside a lipped sheet pan so the juice stays put. Put tomatoes and juice in whatever you had planned for them still slightly frozen. My guys love fresh tomatoes, so I blanch and skin all the tomatoes they bring in. They eat as many fresh as they want and the rest are ready for the freezer.
