Easy Breezy Tomatoes

Not sure if I mentioned this in fall when I was up to my eyeballs in preserving, but here is simplicity itself when it comes to having an abundance of tomatoes on hand.  As my tomatoes ripened, I washed them, set them aside to dry on tea towels, then bagged them whole in medium size ziploc bags and popped them in the freezer.  Now,  whenever I need a can or two of tomatoes, I pull them out of the freezer, throw them in a mixing bowl, pour boiling water over them and literally “pop” their skins off.  It’s the simplest trick, really, you just hold them under the water (the fact that they are frozen means the boiling water cools off to a workable temperature real fast) squeeze gently, and let the tomato pop out of your hand, right out of it’s skin.  Then you grab the skinned tomato, pop it into a pot, and when you are done put them to simmer with some olive oil, salt and oregano to make yourself a simple italian tomato sauce.  Cheers!