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We are no approaching that time where we now have to many tomatoes.

How easy do people find them to freeze tomatoes, is it easier to cook them down to a basic sauce? or just skin them and freeze them

Chopped Tomatoes in Can
Homemade Tomato Sauce in Can
Freeze Tomatoes
Dry Tomatoes
Make Homemade Tomato Paste
Throw tomatoes to people like the Spanish do

I generally make a ton of paste/soup and freeze them in little pots.
I just roast them for 30 mins or so and then pass through a sieve - then I cook down to the desired consistency.  I use the little pots you get individual puddings in for freezing - one does a nice pizza - two or more for curries, chillis etc..

I freeze most of my cherry tomatoes, in ziplock bags with no treatment. They are lovely added to roasted veg. I dehydrate sliced large tomatoes and make and bottle tomato passata

I freeze cherry tomatoes whole too.  They defrost very fast - for example just added last minute to any dish or to a frying pan for a full English breakfast.  They also make good additions to a rice salad or pasta salad.  In fact, they cool the hot rice, other ingredients and dressing whilst defrosting and if not stirred too vigorously, they don't break up.  Nice easy winter supper.

I bottle skinned halved tomatoes too.

I just throw all of the surplus bagged up into the freezer ready to add to soups casseroles etc.

Or as tomato soup.... 

I make up a big batch of tomato sauce and freeze it down into small bags, great on pasta. Wish I had a glut, mine are mostly all still green 

DP

Quote from: shirlton on August 15, 2013, 07:01:06
I just throw all of the surplus bagged up into the freezer ready to add to soups casseroles etc.

Yup they freeze really well just by throwing them in a bag..

I also make a tomato slosh and freeze for lunches on toast..

Cut up and lightly fry onions, add chopped toms and a dash of sugar, salt 'n pepper to taste. Simmer for 15-20 minutes.  Add a dash of milk and flour to thicken a bit. Freeze in family sized portions. I use chinese take a way containers..

Just thaw and mic for a few minutes and throw on toast sprinkled with a bit of cheese - delicious.

I roast mine whole, halved or quartered depending on size with whole garlic cloves, seasoned with salt and pepper and a light drizzle of olive oil. When cooked, usually 1 to 11/2 hours the juice is nicely reduced. I leave to and cool slightly and then they go through a passata machine, which separates the skin and seeds from the sauce. I bag or put in pots, what ever is to hand and then freeze. I use this to make soup, sauces, into curries well all sorts really. Taste of summer all year round 

Gavin,  that sounds very good