Thanks, Beth!

Thanks, Beth!

August 24, 2009

Cooking

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.)

This was a dangerous shot.  That's why it's blurry.

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.

Before the juice.  And the internal waxed paper topper, because I'm super paranoid. Freezer burn gives me the jibblies.

About Lauren

Lauren Sommerer is a preschool teacher who likes to build prototypes, grow cats, cook things once, save money, reduce, reuse and recycle.

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11 Responses to “Thanks, Beth!”

  1. Brad Said on:

    Can you do that with other “tastes of the summer”? Do it with watermelon next!

    Reply

  2. Kristi Said on:

    Call us the next time you decide to work with tomatoes. Joanna LOVES to peel the skins and do the squishing. The squishing is fine, she says, until it goes up her arm. Then it’s just icky.

    Reply

  3. Deanne Said on:

    I see a pile of skins. I do this regularly when I make spaghetti sauce. Only my tomatoes aren’t very good. Unlike those. I think I need to grow tomatoes!

    Reply

  4. Peggy Said on:

    Are we one mind?!? I’ve been making alot of sauce this summer from fresh, whole tomatoes. And I’ve been thinking, I need to make a bunch of this & freeze it for winter. And that’s just what I’m going to do. (not the tomatoes themselves, but the finished sauce…even easier for when I come home tired from my future job)

    And if you like to smash things, eggshells are GREAT! If you are making something with a box (like a box cake mix), gently put the egg shells in…and then smash the box from the sides, quickly & hard. It’s AWESOME!!!!

    Reply

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