Frozen fresh tomatoes

Timaree Hagenburger
The Nutrition Professor Cosumnes River College, Sacramento

This ridiculously simple technique will allow you to stow away some of your summer harvest. You can freeze a few tomatoes at a time or an entire tray full—depending on the size of the current tomato bounty (and your freezer space)!

Ingredients

Ripe tomatoes, any size (from the farmers market or homegrown are best!)

Directions

Line a baking sheet or pizza pan with parchment paper (must be able to fit level in your freezer—be sure to check this). Rinse and gently dry each tomato. Use a sharp knife or tomato corer to remove the area just underneath the stem of each tomato, making a shallow "scoop"—do not deeply core them. Set them stem side down on the baking sheet and place in freezer for a few hours. Once frozen solid, transfer to a gallon zip-top freezer bag and keep frozen until needed (thaw in refrigerator).