This year has been the best year I can remember in a very long time for tomatoes, and I have a bumper crop! I did water-bath can some of them as sauce last month, but honestly, it's an ordeal. So here's a super easy method for freezing diced tomatoes so that you have them all winter long to be used in soups, chili, stews, and sauces, any recipe that calls for a can of diced tomatoes. Roasting them first adds so much flavor!
Let's Freeze 'Em!
Preheat oven to 390 degrees.
No need to blanch and peel the tomaotes, they taste fine with skins on. This cuts your work into a fraction of the time it would otherwise take. Chop the tomatoes into 16th (that's in half, then half the halves and half again - got that?) You can add fresh basil if you'd like. But nothing else. Lay them onto a sheet pan with a lip that's been sprayed with PAM. Bake one hour. Let cool. Pack them into freezer bags. I put 1.5 cups into quart-size freezer bags. Lay the bags flat onto cookie sheets and freeze. Once frozen, remove from cookie sheet and store them, flat and stacked, in your freezer.