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I've been meaning to review this for a while now. This is the perfect way to preserve tomatoes for winter cooking. It works best with Roma-size or smaller tomatoes. You can also peel them while frozen; the skin scrapes right off. You can cut up or dice them frozen as well. They're too soft for salad, of course, but wonderful in spaghetti sauce and chili. Thanks for posting. Made for 1-2-3 Hits tag.

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Chocolatl January 16, 2010

With a glut of beautiful red tomatoes still on the vine along with the cold temps we've been having, boy was I glad to find this great recipe! Am happy to report that the wonderful summery goodness is all there, fully intact, and most delicious in a batch of homemade spaghetti sauce simmering away on the stove. The peels rose right to the top for easy removal, too. Can hardly wait to pop open my freezer in the depths of winter to find more of these delightful red orbs to pop into an ongoing parade of flavorful soups, stews and sauces. Thank you so much for posting, Dreamer!

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BecR November 05, 2011

This is exactly what I do with many of my tomatoes (I peel and chop others), except that I don't bother coring them. I throw them in the pot still frozen, then run things through a food mill to remove skins and other undesired parts. My small-ish hot peppers (aji amarillo) also goes into a ziplock whole, they're still easy to chop when frozen. For other veggies, I chop them, then spread them on a parchment lined cookies sheet in the freezer to flash freeze them so they don't stick together. When pieces are frozen, I throw them into ziplock bags. Have done this second method for carrots, celery, green beans, okra, zucchini and many others.

I throw my frozen veggies into this recipe for tomato soup and/or sauce:

http://www.food.com/recipe/hearty-garden-fresh-homemade-tomato-soup-or-sauce-488496

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Susan #2 October 16, 2012

Sept 06, 2011 - I tried this today with just 2 tomatoes and will make a sauce next week to update the review. But for now, 5-stars for easy peasy preserving! UPDATE: I tried this today on Johnny Jalapeno's Chicken Tortilla Soup 389618 in lieu of canned Rotel tomatoes and it worked out great. Although they looked a little (not much) mushy, the taste was still there and that's what matters in soups/stews. A keeper recipe, thanks for sharing!

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2Bleu October 14, 2011

This is so easy to do. I used roma tomotoes that I bought to the market. I made a vegetable soup and added some frozen tomatoes to it and it was great. The skin came right out of the tomatoes. Thanks Dreamer :) Made for Newest Zaar tag

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Boomette October 04, 2009

I've done it this way for years...thanks for putting it on "Zaar, because my sister had her first garden this year, and was sure this wouldn't work...but this helped convince her not to toss all the produce she couldn't use fresh. So easy, and so good in stuff like soup, and chili. They will be soft because they were frozen, but you can use them in almost anything you cook.

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farmchick #2 September 22, 2009
Frozen Garden Tomatoes for Winter Soups and Sauces