Nothing like getting home after a long day of work and meetings, only to sigh and think, “Now I have to write a stupid post before I can go to bed.”
Beth provided post fodder! There was a lovely bag of tomatoes from her garden sitting on my keyboard. After carefully selecting a few to munch on during Approved Eating Hours, I decided to try to freeze the rest. (I’ve been drying some, but haven’t posted about that.)
As is my M.O., I did it, then read about how to do it. Turns out this was ok. I just boiled some water, dropped them in, then took them out when the skins split. (You should put them in ice water then. I didn’t do that.)
I squished them before putting them in the container – 1. because they take up less space that way, and 2. because it was disgustingly fun to feel them squirt like eyeballs. A dash of basil in and amongst them, a little juice to ward off freezer burn, and – boom! – done in 20 minutes! A nice 8 ounces of tomatoes to make spaghetti with in the dead of winter! At this rate, I could freeze a winter’s worth of tomatoes in…… forty days.