So now what do you do??? Well if you're wanting to freeze them, take a look at the info below. Contact the Extension Office for more information.
Preparation – Select firm, ripe tomatoes with deep red color.
Raw – Wash 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. Use only for cooking or seasoning as tomatoes will not be solid when thawed.
Juice – Wash, sort and trim firm, vine-ripened tomatoes. Cut in quarters or eighths. Simmer 5 to 10 minutes. Press through a sieve. If desired, season with 1 teaspoon salt to each quart of juice. Pour into containers, leaving headspace. Seal and freeze.
Stewed – Remove stem ends, peel and quarter ripe tomatoes. Cover and cook until tender (10 to 20 minutes). Place pan containing tomatoes in cold water to cool. Pack into containers, leavingheadspace. Seal and freeze.
Preparation – Select firm, sound green tomatoes. Wash, core, and slice 1/4-inch thick.
For Frying – Pack the slices into containers with freezer wrap between the slices. Leave 1/2-inch headspace. Seal and freeze.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.