By Heidi Nawrocki | Apr 21, 2014
The weather last summer wasn’t good to our tomatoes. We would get a few here and there, but never enough at one time to can. We still wanted some tomato goodness over the winter, so we froze a few whole.
We washed them and froze them initially on cookie sheets. This helped to keep them from sticking to one another in a locked zipper plastic bag. We then threw them in the freezer for a later date. Well, today was the later date.
The wonderful thing about frozen tomatoes is how easy it is to peel them! I ran some lukewarm water over them and the skins just fell off. And the smell took me back to last summer in the garden. Just what I needed after transplanting 36 tomato seedlings into larger pots.
I chopped the tops off and cut them into smaller pieces. I had a mix of Italian Heirloom, Amish Paste, Nebraska Wedding, and Gold Medal varieties.
The sauce cooked up quite nicely. I added in some leftover cream from making ice cream, shrimp, and some fresh basil from our CSA. We had it served over pasta, with bread and some frozen green beans from the garden on the side. It made for quite a lovely Sunday evening dinner.
Be sure to check out our blog to see the progress on the coop! I’m currently sitting on the porch swing, watching the sun start to go down, and watching my hubby finish putting the roof on the coop. And that bowl of chocolate ice cream doesn’t hurt. 🙂
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