Let me set the scene for you. It’s late at night on basket eve. You’re standing in front of an open refrigerator door looking to satisfy your sweet tooth, when you see it, behind the fat free sour cream and carton of leftover Chinese food from Tuesday night. No, it’s not the last piece of chocolate cake. Your husband devoured that earlier in the night. It’s a bowl of deep red tomatoes from last week’s bounty.
You examine them. They’re still edible, but won’t be for long. Plus, you’ll have a refrigerator full of much fresher fruits and vegetables tomorrow. What do you do?
A) Get out your canning supplies and stay up all night processing jars of tomato sauce.
B) Wake up your family for a midnight snack of homemade chips and salsa.
C) No one will know. You’re the only one up at this hour, so you throw them away.
This is a trick question, and if you chose any of the answers above you would be wrong. Savvy (and thrifty) cooks know there’s another option that offers the opportunity to save the tomatoes for another use at later time. The answer is freezing.
I keep a bag of frozen tomatoes in my freezer at all times, adding to it when I have more tomatoes than I can use, then removing a few from the bag to put in soups, stews and other dishes that call for canned tomatoes. And now that you know the answer, you can too.