"Canned" tomatoes
I call these canned tomatoes because I use them in recipes that call for them, but I don’t actually can them. If I don’t use them immediately, I freeze them instead which I find much simpler than canning. Ripe tomatoes not only taste better, but the skins peel of much more easily, so if your tomatoes are still pale and very firm, let them sit at room temperature for a day or two to ripen fully.
Ingredients
- 3 pounds ripe plum tomatoes
Preparation
Bring a large pot of water to a boil. Fill a large bowl of iced water and set nearby.
Add the tomatoes to the pot and cook for one minute total, turning once to make sure all sides are blanched. Remove from water and place in the ice water for about a minute.
When the tomatoes are cool enough to handle, remove the skins with a paring knife (it should come off easily).
You can keep them whole, or chop or puree them, or do some of each, so you’ll have what you need on hand. Place the tomatoes in freezer bags.
You can keep these refrigerated for up to a week or freeze for up to 6 months. Defrost in the refrigerator before using.