I was ready to send a PM to Laura asking about a post she did years ago. There's a way to freeze tomatoes by making a simple sauce. I figured I'd post instead in case somebody else knows how or remembers the instructions.
I have an excellent tomato crop this year, and with the price of food what it is, I can't afford to give too many away. So the freezer it is.
I know how to get the skin off: Lightly slice an "X" in the bottom end and dip into boiling water for a minute.
But then what?
I was thinking I could squish them in a strainer to get some liquid out and then freeze them as chunks, but they probably need to be cooked longer than the one minute to get the skin off.
Anybody got a suggestion?