Peel the Tomatoes:

Cup of Yum
1. Rinse and scrub the tomatoes to remove any visible dirt or debris.
2. Remove the stems by twisting them off.
3. Using a paring knife, score an X on the bottom of each tomato just barely into the flesh.
4. Bring a large pot of water to a boil and then add the tomatoes 4-6 at a time. Boil for 1-2 minutes, or until the skin begins to crack. Remove the tomatoes with a slotted spoon and then immediately immerse them in an ice water bath. Let soak for at least 5 minutes, or until they’re cool to the touch.
5. Starting from the bottom of the tomato where it was scored, grab a flap of skin and then peel towards the stem. Repeat this until all of the skin has been removed.

Freeze the Tomatoes:

1. Once peeled, place the whole tomatoes on a parchment paper lined baking sheet or plate. (This will largely depend on how big your freezer space it.)
2. Flash freeze the tomatoes for 1-2 hours, or until they are firm.
3. Immediately transfer them to a gallon-sized freezer-safe bag. Write the date on the front and keep in the freezer for up to 12 months.