Whether you’re freezing your late summer bounty or you’ve stocked up on sale-priced fresh tomatoes, freezing them for another day is a snap. No blanching or peeling necessary. Here’s how:

WHAT YOU NEED:
Large sealable freezer bags, space in your freezer, a sharp paring knife, and glorious ripe tomatoes.

WHAT YOU DO:
1) Wash and dry ripe tomatoes. Not too ripe, they should still be somewhat firm.

2) Place the tomatoes in the freezer and allow to freeze overnight or at least 5 hours.

3) Put frozen tomatoes in a large freezer bag, forcing out as much air as possible. They’ll be good for a good 6 months.

4) Thaw for 30 minutes or use frozen if heating for recipes.