NOTE TO READERS: Coming this week…a series of ways to use up or preserve the abundant tomatoes from this season. First is lazy preserving….
This was the year I would start preserving and canning…at least that’s what I swore when I laid down the money for a canning pot and associated equipment at Walmart a couple of months ago (Walmart being the new Woolworth’s; it is where you will find a lot of the old-fashioned domestic arts type of stuff that Woolworth’s used to carry back in the day).
Well, canning with heat didn’t happen, or at least hasn’t happened yet and doesn’t look like happening any time soon. But I have still been making an effort to preserve some of the flavors of summer for the colder months in a less time-consuming and sweaty way. Regular visitors will remember a creole tomato sauce I made and froze for later, for example https://hotcheapeasy.wordpress.com/2011/08/27/fresh-tomato-sauce-criollo-style/.
But at this time of year, with all the vegetables we have and the time to work with them running…
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Hot, Cheap & Easy 
I do the same or similar – I take the skins off and add basil, garlic and a little red wine before freezing 😉
Oooh, that’s a good idea! I actually cooked some down yesterday with a bit of garlic. Will post that soon. Still haven’t gotten into canning (although I keep meaning to), but at least my freezer yields good stuff most of the winter!
I love the idea of canning, but it’s quite space consuming. I met a wonderful retired couple once in Le Mans, they’d turned their full basement into a canning factory for vegetables, sardines, anchovies, etc. – complete with second kitchen! I saw the tomatoes they grow and they were quite spectacular 😉
That’s the life I want to be living!
Me too!