THE DEEP FREEZE! Blanching Tomatoes

Bring a medium to large pot of water to a boil.

Fill a large bowl with ice water.

Rinse the tomatoes to remove any dirt.  Carefully add several tomatoes to the boiling water.  

Remove from boiling water with a slotted spoon.
This step is only 30-45 seconds (tops 1 minute).

Quickly, place the tomatoes into the ice water.  This step also helps facilitate the removal of the skins and stops the tomatoes from further cooking.

The skins will slide off very easily at this point.

Core the tomatoes and cut out any tough, soft or bruised areas.  Gently squeeze each tomato to remove seeds and excess water. 

Cut the tomatoes into quarters.  Use your finger to remove any additional seeds.  It is not necessary to get every single one.

Allow the tomatoes to drain a bit longer. 

The tomatoes are ready to be placed in Ziploc bags.  Avoid overfilling the bags. 

Remove as match air from the bags as possible.  Use a straw to suck out the air as you zip the bag shut. 

Label your bags with the content and date and place in freezer.