I have a LOT of Roma tomatoes coming on right now. I have plenty of the big round ones for slicing and using fresh...I grow this kind to preserve. '
I've been making roasted tomato sauce out of them for the freezer, and want to make some salsa to freeze also.
Problem being, my peppers are just getting started and haven't caught up with the tomatoes yet.
My problem is that I can't stand over the stove and peel a bunch of tomatoes.
Question: I have heard you can freeze whole tomatoes, then dip in boiling water to remove the skins as needed.
Has anyone tried this?
I'm also thinking of oven-drying some of them, then packing in EVOO and freezing. Has anyone tried this?
I would appreciate any advice you all can give me.