Quality: Select firm, ripe tomatoes with deep red color. Use only for cooking or seasoning as tomatoes will not be solid when thawed.
- Wash tomatoes and dip in boiling water for 30 seconds to loosen skins. Core and peel.
- Freeze whole or in pieces. Pack into containers, leaving l-inch headspace. Seal and freeze.
Source: So Easy to Preserve, 5th ed. 2006