You can use frozen tomatoes for cooking. Tomato sauces and salsa freeze well and are convenient to have on hand for later cooking.

Whole Tomatoes tend to crack and collapse when they thaw. To freeze fresh raw tomatoes, try the following methods:

• Slice tomatoes into at least one-half inch slices. Package in a rigid airtight container and fast freeze.
• Or put slices on a cookie sheet and freeze for two hours, or until they are crisp on the outside. Then remove and put them into freezer bags or containers.

To prevent freezer burn, don't leave slices very long in the freezer unwrapped. Frozen sliced tomatoes should be eaten in a near-frozen state for fresh taste. Cherry tomatoes are good on salads if eaten while partly frozen.

To maintain color and nutrition, heat tomatoes to inactivate an enzyme they release when cut or crushed. This enzyme destroys vitamin C, causes separation and affects flavor. Use only solid, fully ripe and highly colored tomatoes.

1. Wash tomatoes thoroughly and scald in boiling water for 30 seconds to loosen skins.
2. Cool in cold water until you can handle the hot tomatoes.
3. Remove skins, cores and any green parts.
4. Put into saucepan and heat rapidly to boiling.
5. Simmer five to ten minutes until they separate easily when poured through a strainer, sieve or food mill. If desired, add one-teaspoon salt per quart of juice.
6. Cool and pour into labeled, rigid, airtight containers, leaving one inch headspace for expansion during freezing.

1. Peel and quarter tomatoes before stewing.
2. Heat rapidly until thoroughly hot.
3. Simmer five to ten minutes.
4. Cool tomatoes quickly.
5. Place container of tomatoes in ice cold water.
6. When steam is gone, cover tightly, label and freeze.

Select three large or four medium raw tomatoes. Peel and core. Place them in a blender. Add one-half medium onion, one seeded, green pepper, one teaspoon salt or one tablespoon sugar and blend. You can add celery and carrots. The water and pulp will separate. For better blending and less separation, heat tomato mixture to simmering. Cool and package in freezer containers.

Use frozen tomato products within 12 to 18 months. Longer storage is safe but decreases overall quality.

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