This is the quandary I've faced this summer as well. Here's what I'm doing:
#1 pick them before they split at the top, even if they're still green (they can ripen inside just as well!).
#2 wash them and remove the stems.
#3 Boil some water. In your well cleaned sink plug it so water doesn't drain out (our use a bowl) and add lots of cold water and ice.
#4 On the bottom of your tomatoes, use a knife to make an X.
#5 Drop gently into the boiling water. When you see the skin is starting to pull away from the fruit, remove with slotted spoon into the cold ice water.
#6 When cool enough to handle, remove all the skin and use a paring knife to cut out the core of the tomato.
#7 Pop the remaining portion *meat* of the tomato into a freezer bag, squeeze out all air and seal. Beat with your hands to break it all up.
#8 pop into freezer. Keep doing this until you have enough to make pasta sauce/salsa.
Right now I have about 5 gallon size BAGS of tomato *meat* so when I've got enough to make and can some pasta sauce and salsa I'll defrost them all and the freezing process will help break it down so when you cook it down it'll go faster.
HTH!
Linear Mode
