After a while, you’ve eaten all the fresh tomatoes you can stand, so what do you do with all the rest? Well, preserving them is one way.
Tomatoes contain acid, so you can remove the skin, cut them up into chunks, pack them in a Ball jar, and process the jars in a water bath. This method takes up pantry space for all those jars, and it will take you the better part of a day to fill about 8-10 jars.
Freezing may be a better option to save time if you have extra freezer space. You can freeze whole tomatoes if you want, or you can make marinara, spaghetti sauce, catsup, and soup bases and freeze it all.
Whole Tomatoes With Skin –. Wash the tomatoes and place them in a plastic freezer bag and freeze till you need whole tomatoes.
Whole Tomatoes Without Skin – The traditional method to remove skin is to boil the tomatoes for a few minutes, lift out, dunk them in a cold-water bath, and peel off the skin. But you can also freeze them with the skin on by cutting off the stem end, turn the tomato upside down on a baking sheet and place in the freezer till they are frozen (1-3 hours), then run them under cold water and the skin will fall off.
Pureed Tomatoes – maybe you would like to make tomato paste or puree to have available when you need them to make your favorite dishes. Remove stems and any bad areas from the tomato and place large chunks in a food processor or blender. Pulse a few times to desired consistency and place in a slow cooker. Cook on high for 10-12 hours or until reduced and thickened to desired consistency. Freeze in quantities you would ordinarily use.
Freezer Bags – Bags with locking closures work well for freezing tomato sauces and purees, soups, and chunks. Fill the bags, seal them, then lay them flat on a baking sheet in the freezer. The frozen flat packages will stack better in the freezer and you will have room for more bags.
Check out this great reference from Old World Garden Farms