I am growing Roma tomatoes in my home garden and plan to use them in soups, stews and chili this winter. The meat is firm with a small amount of water compared to a regular tomato. I freeze regular tomatoes (after blanching and removing the skin) for future use and I plan on freezing the Romas. What is the best technique?
I love Romas, also called plum tomatoes. I usually freeze a bunch of them every year. They're fabulous in sauces, soups and stews. Frankly, they're better for cooking than globe tomatoes because they're "meatier" and don't exude so much liquid. You can also roast them with a little olive oil and freeze that, too.
The simplest way to freeze them is to dip them in boiling water for about 30 seconds to 1 minute, then drop them in ice water. That will make it easy to pull off the skin. Then cut out the stem and cut them in half. Squeeze out the seeds and excess juice. Then you can freeze them as-is, or you can cook them into a simple tomato sauce. (If the sauce is more watery than you'd like, you can cook it down.)