Freezing Tomatoes - 3 easy ways

For Whole Tomatoes

1. Line rimmed baking sheet with parchment paper or silpat.
2. Wash tomatoes well. Pat dry.
3. Remove stem end.
4. Place on baking sheet. Freeze at least 4 hours.
5. Once frozen transfer to any storage container of your choice.

For Crushed Tomatoes

1. Wash tomatoes well. Pat dry.
2. Remove stem end. Cut out any bad spots.
3. If you'd like, you can blanch tomatoes to remove skin. Place tomatoes in boiling water fro 1-2 minutes, until skins begin to crack. With slotted spoon, transfer tomatoes to ice bath. Cool. Slip skins off.
4. Place in food processor or blender container.
5. Pulse until crushed to desired consistency.
6. Use a canning funnel to help you load into freezer bags, containers or canning jars, leaving 1 inch headspace. (space allotted between food and top of container)
7. Freeze at least 12 months.

For Tomato Purée or Juice

1. Wash tomatoes well. Pat dry.
2. Remove stem end. Cut out any bad spots.
3. Cut into pieces small enough to fit into your juicer.
4. Set up juicer/ vegetable strainer. Feed tomato pieces into the hopper of the strainer.
5. Load juice into freezer containers, a canning funnel works well for this.