Now, I love freezing our garden tomatoes whole in the fall. That way I free up my time to process the other garden fruits and veggies in the busy season. Then, when everything has quieted down and I feel like canning, I have them ready.
Also, when you freeze tomatoes and after they thaw, the skins just slip off. So no need for boiling them. Bonus!!!
The skins didn't really bother me for this recipe anyway. Garden grown tomatoes tend to have thinner skins and I was running them through my food processor.
|Tomatoes thawing out.|
|Ready to be processed.|
I'm sure I could have processed the jars in a water bath, but I chose to do it in my pressure canner because of the oil.
I ended up with 18 pints when it was all done and now I finally have a little bit of freezer space.
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