Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Freezing Tomato's....skin off or on...

Ex-GF was Italian and we would do up a big batch of Romas in the machine and she would get to work on the stove as I was pushing the tomatoes through the machine. Then freeze the sauce and we were set for a couple months. You can make apple sauce and other things with it too. It comes with a recipe book,

we've cored the stem end to get the stem off, then boiled to get the hide off.

we'd can in mason jars early on, but shifted to freezing in one-gallon freezer bags. much easier, faster, simpler.

we've used them all, rutgers, oxheart, big boy, roma, marglobe, you name it.

I freeze them with the skin on. When they thaw out the skin rubs right off.