Including some of the above, I have frozen 8lbs so far, simply chopped and bagged. Supposed to work.
First bowl of our own brambles, another one to pick today methinks:
Despite some days being quite hot, Autumn is approaching, you can feel and see it in the dewy mornings and in the changing of the garden. Also, it is now completely dark by 9pm.
Thats a good mix of colours of tomatoes although I reckon the brown/black look slightly evil!
ReplyDeleteWon't be growing them again as they split too easily.
DeleteI'm very envious of everyone's home grown produce, having done none of our own this year. Hopefully we will be able to grow stuff again when we (finally) move.
ReplyDeleteHopefully so. We are still trying to lesson our flowering plants as we are finding it more difficult to do it all.
DeleteLike you, we have a big tomato glut, despite giving loads away. I've roasted & frozen some. Can you enlighten me on your method, do you cook or skin them first? I don't want to waste any.
ReplyDeleteSusan below has answered but I cored and roughly chopped mine before freezing as we don't mind the skins.
DeleteTomatoes freeze well raw. I just remove the core, pop in bags and freeze. When I need some I take them out pour boiling water on them and the skins come off easily.
ReplyDeleteYou mean freeze them whole? I don't have alot of freezer room so chopped mine.
DeleteYes, I freeze them whole or larger ones halved to fit in bags easier - makes it easy to peel them but I see above you are not worried about the peel. I hope we have a good summer ahead. This year we had over a year's rain in the first 6 months (New Zealand.)
DeleteWe have a glut of tomatoes also. Then there are all the eggplants. Oh my, I am hoping to give some of those eggplants away as I already have 11 trays of Parma in the fridge and really don't need anymore.
ReplyDeleteGod bless.
What is Parma?
DeleteI would guess at parmigiano, really lovely dish with sliced aubergine, mozzarella, tomato sauce and basil.
DeleteThanks.
Delete