Okay now that I know what to do with the corn. Tomatoes.

[lynn]

Our friends gave us tons of tomatos. We shared some with my neighbors but still have many, many tomatos. My plan is tomato sandwhiches for a couple of days. Then freeze some for winter stews. Make a few quarts of salsa. I have never been good at making tomato sauce so that's out. If I want to make some Puree to add to sauces do I do that now and freeze or do I just use the whole tomatos I plan to free and puree when I am ready for them.

[In The Great White North]

Depends on how much room is in your freezer!:001_smile:

I can chunks of tomatoes - not real tomato sauce - and use it in spaghetti, stuffed cabbage, soups, etc.

I also freeze tomatoes. Just put them in a bag and pop them in the freezer. When you take them out, run warm water over them and the skin peels right off. Throw in pot. (You could puree them at this point too.)

Sometimes I put cherry tomatoes in the food processor and can them too.

Sometimes I boil them forever (like making maple syrup) til there is less liquid and sometimes I don't. I like it thick to add to spaghetti sauce and runny for soups.

[kalanamak]

I like freezing them. I wash, dry, cut out the stem by a cone-shaped cut, squeeze lightly to get a plop of seeds to come out, and freeze. When you take them out, run them under hot water for a second and the skin will slip off. Now you have a lovely peeled, seeded tom ready for dicing or crushing for sauce, salsa, stew, or a masala (Panjabi curry base for dishes like muttar paneer).