My friend Kathy Chaney took this scrumptious picture of two of her favorite summer delights (and mine), blue hydrangeas and fresh, ripe tomatoes. Isn't it beautiful?
I had to go out and cut some of my own.
For the dining room...
Hydrangeas are simply stunning this year. I don't know when I've seen them prettier.
But the tomatoes? I don't have any vine rippened tomatoes to harvest. I feel a trip to the farmers market in my near future. And this year I plan to freeze fresh tomatoes for cooking during the remainder of the year when fresh tomatoes are a distant memory.
Although I've never tried this before, I researched this technique and found what looked to be the easiest of recipes on the National Center for Home Food Preservation website. Bookmark it as one of your favorites. This is a site I refer to often when canning and making jams.
To Freeze Fresh Tomatoes:
Select firm, ripe tomatoes from your garden.
Wash and dip tomatoes in boiling water for 30 seconds and immediately immerse in cold water to loosen skins. Core, peel, drain.
Freeze whole or in pieces. Pack into containers, leaving l-inch headspace. Seal and freeze.
Use only for cooking or seasoning as tomatoes will not be solid when thawed.
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