I'm curious if freezing whole sauce tomatoes—unpeeled and uncored—actually works for making sauce later. Does the skin peel off easily once they're thawed? Also, how many gallon freezer bags would generally be needed for a good batch of sauce?
3 Answers
Totally! The skin comes off way easier after freezing. It’s a handy way to store tomatoes until you’re ready to make sauce.
Yep, I froze tomatoes last year. When it’s time to use them, I just fill my sink with water, let them thaw out, and the skin peels off super easily!
I've done this before too! I usually use about 2 pounds per sauce batch, but I always blanch them first. Skipping that once made my batch smell moldy when thawed, so don’t skip that step!