I had planned to make salsa with my tomatoes this summer…didn’t get enough tomatoes at one time OR time to do it! So I looked at my 4 pound of tomatoes slowly creeping towards over-ripe I knew I had to do something.
Quickest thing to do?
“Fire Roasted” Diced Tomatoes. Actually, I just heated up my cast iron skillet and burned a couple sides on each tomato. No blanching, coring, anything. just sear, chop, put it in something expandable and stick it in the freezer. Yup…gonna have some good chilli this winter with home-grown tomatoes.