Freeze those Tomatoes Whole!

That's right!  Just wipe off any dust, pop them into a freezer bag and put them in the deep freeze.  No peeling, no blanching.  No muss, no fuss.  Works great.

Come February, when you're enjoying spending a cold Sunday afternoon crafting a steaming pot of home-made chili, just drop those frozen-solid tomatoes into the pot.  Bring the pot back to a boil.  After a while, the tomato skins will pop off and rise to the top of the chili in tough little red scrolls that you can lift out.  The rest of your tomatoes will cook down into your dish and bring the freshness of summer into a cold winters night.

How easy it that!