I like to use the frozen tomatoes rather than commercial canned tomatoes when making soup, spaghetti sauce, goulash.....you name it.
Here is my process.
Wash your tomatoes. Drop into boiling water for 30-45 seconds, this will allow you to peal them easily (you don't want to freeze the peals, they are tough)
Immediately submerge tomatoes into ice water, then slip the skins off.
Chop the tomatoes into the size you prefer, seed and put in a drainer or colander to remove water. (I'm not too picky about getting every seed out, I just get the majority.
Fill quart freezer bags with 2 cups of tomatoes, express air and freeze.
You may want to save the juice from your tomatoes. I put it through a strainer and got fresh tomato juice!
|Drop into boiling water for 30-45 seconds, skin will break|
|Transfer Tomatoes into ice cold water|
|Slip skins off the tomatoes|
|Seed Tomatoes and strain|
|2 Cups Tomatoes per quart sized bag, seal and freeze|