I take all the tomatoes in the peak of the season, do a concasse, then rough chop and freeze. This takes care of all my tomato needs for the winter. There is a lot of water that come off the tomatoes after freezing but, after cooking down and reducing you get the meat of the tomato. I use Italian or a puttanesca sea with chopped onion and garlic and I have a fresh tomato sauce for pasta.......I like eating well, good doesn't come out of a jar.............God started us off in life in the Garden of Eden, not a food processing plant with preservatives.........
The sauce goes from this
along with this
then I may want add some of these
to cook down into the sauce
to make this
or on a grinder roll for this
so, if you get a chance use these as much as you can, it makes everything better.