Been reading up on freezing tomato's....from what I've read it matters little....which do you prefer...I'll be removing them before use anyway but does leaving the skin help protect them while they're frozen...

Also....they say to remove the stem scar....I assume that means core em...

I drop them in boiling water for a few seconds and pull the skin. Always done it that way.

The only ones I freeze are Roma.

yup, yup, and yup!

These are Romas....do you core em before skinning Steelhead...

yup....it doesn't matter....or yup....leaving the skin on helps protect them....

FG, Romas have a lower moisture content than most other varietals.

par boil and dump them in an ice bath and then skin. The skins will peel right off. I go one step further and process them for my needs. Sauce, juice, chopped, or you can just go with whole. You can use freezer bags or mason freezable jars.

Like Scott I only do Roma's in this way.

My Mother prefers canning and puts up on average about 100 jars a season. She makes a vegetable tomato soup base that is to die for. Last season we had her make a bloody mary mix. Assuming any of that could have been frozen without pressure canning.

BUT all of her frozen products are skinned and ready to cook.

I freeze them fresh with skin on. I like the chew.

Negative.

Like said, hot water, ice, peel, freeze.

One of the methods in my search said the skins will split and come off just as easily if you simply freeze and thaw....
Course...it's the internet so who knows....

I did a dozen and a half this morning with the cores removed...
I have em coming out my ass though so I'll do some more tomorrow with the cores left in per SH's method....

The funny thing about having all these Romas is that I planted two Early Girl, one Beef Steak, and one Cherry.....they hatched three Romas and one Cherry....

Funny chit right there, FG. But I know what you mean. I've bought starter plants that have had the wrong labels, too.

Before the whiteflies came, I used to plant 10-12 or more Romas every October. Sure miss having fresh Romas.

Gonna do it again this year, though. New commissioner who lives near me went on the warpath with the whiteflies, so maybe can get a good crop this year again.

Yea....it's not worth getting mad over but when you have a small garden like I do it can be more than a little disappointing....
I can understand customers mixing up the labels but there were too many not to blame it on the nursery that produced them....maybe their employees didn't understand English....
They were great plants at a good price though.....best garden I've had in years but it would have been a lot better if I would have reaped what I sewed......(now I know where that term came from.....

Of my four tomato plants....three were wrong.....
Same with my pepper plants cept it was three out of five....

I could stop by the place where bought the plants and tell em but I doubt it would do any good.....
Easier just to shop somewhere else next year......

Ummm...just have one of them Messican or Italian 'mater throwing parties. Women have to show up neked!!

I'll come!!

Good idea.....If I can put one together you're definitely invited.....

"One of the methods in my search said the skins will split and come off just as easily if you simply freeze and thaw....
Course...it's the internet so who knows...."

I can confirm this. We just wash and toss em in a ziplock. When you want to use them, let them thaw a few minutes and the skin pulls right off. No parboiling or whatnot needed.

If I am leaving them whole then boiling water and ice bath. If I am making sauce or salsa they get ran through this bad boy. Skins and seeds come out the end and the good stuff down the chute. Silly bastards don't show it in their picture though.

Nice but I'm really not interested in investing $100 or more to process the fruit from three unintentional tomato plants....

I did cook some down into tomato sauce the other day though....took about three hours but it was damn tasty....

FG I understand that, I have a place where I can get cases for reasonable so it made sense.

Yea Mack.....it just depends on your needs.....

After making my own Sauce the other day I can sure understand the attraction to home made though.....

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.