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:

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

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.