Recipe · summer
Freezer Tomato Packs
No canner, no pressure gauge — the easiest way to keep a tomato glut.
Meal: preserveMain: tomatoHands-on: min
Ingredients
- Ripe tomatoes
- Freezer bags or rigid containers
- A sheet pan
Steps
- 1Core the tomatoes; peeling is optional since skins slip off frozen.
- 2Roast or leave raw, then cool completely before bagging.
- 3Fill bags two-thirds full, press flat, and squeeze the air out.
- 4Freeze flat on a sheet pan, then file the frozen slabs upright.
- 5Label the bag with contents and month before it goes in.
Meet the plant
- TomatoThe loud, generous neighbour who shows up with more than you asked for.
Tips that help here
- The Ten-Minute Evening Slug PatrolNo sprays, no pellets — just a flashlight and a bad attitude.
- Water Deep, Not OftenShallow daily sips train roots to stay near the surface where it's hottest.
- Label the Lid, Not the JarA small habit that saves an hour every canning season.
More like this
- Rhubarb KetchupA tangy, tomato-rhubarb ketchup with a hint of spice — great on burgers, meatloaf, or anywhere you'd use regular ketchup.
- Roasted Tomato SauceCindy's favorite way to make tomato sauce — slow oven-roasting instead of stovetop simmering, for a richer flavour you won't go back from.
- Sarah's SalsaCindy's daughter Sarah's long-standing family salsa recipe — because of the onions, peppers, and garlic, this one must be pressure canned, not water-bath canned.