The sweet taste of tomatoes is a great addition to many meals.  Here is a way to have them available all year.

This is much easier than making canned tomatoes.

Why it is best to leave the skins on.

Tomato peels help the carotenoids in tomatoes be absorbed by the intestines according to a study from Marseille, France. Also, tomato skin contains most of the flavonols. To get the most health benefits of tomatoes, do not peel them.

The fastest way is to freeze whole raw tomatoes but you can freeze sliced, chopped, or puréed. The thawed tomatoes are good in any cooked tomato recipe. Season after thawing not before freezing as freezing may either strengthen or weaken seasonings.

They are best used in soups, sauces and stews as they become mushy when they’re thawed.

Directions:

  1. Select firm, ripe tomatoes and discard any that are spoiled.
  2. Wash Tomatoes well under running water and dry it with a paper towel.
  3. Cut away the stem scar and surrounding area and discard it before freezing.
  4. Place the tomatoes on cookie sheets and freeze. Tomatoes do not need to be blanched before freezing.
  5. Once frozen put the tomatoes into freezer bags or other containers. Seal tightly.

As with all frozen vegetables it is best to eat them within about 8 months for best quality.

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