by Tammy Taylor
This time of year we’re often harvesting from our gardens way more tomatoes than we can use. But there’s so much work that goes into growing those flavorful orbs – all the way from planting tomato seeds or seedlings, weeding and watering, staking and nurturing the plant until it gives up its sweet harvest of summer – the much-coveted garden tomato! An easy way to peel a fresh garden tomato is to dip it in boiling for a few seconds until the skin splits but a typical summer here in NE Texas involves much heat & humidity and I don’t want to add any of that to our home. What’s a southern gardener to do?
When I bring those fresh tomatoes inside from the garden I simply wash them, pat them dry and cut them in half. Oftentimes since I grow heirloom San Marzanos I’ll scoop out the seeds since it’s so quick & easy to do with this variety, and then I’ll place those halved, seeded tomatoes into a freezer bag without further preparation.
When I’m ready to use them I’ll bring them out of the freezer and allow them to slightly thaw – just enough to where the outsides are becoming softer but the insides are still frozen – the peel slips right off!
Now I just chop up my seeded/peeled tomato and go ahead with my recipe. Easy and no extra heat & humidity in the house!