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dear gsulier, I can tell you right now your lunch "special" was a hit with me. Thank you for thinking of me. To freeze fresh tomatoes is simple and easy. First blanch (boil until skin shrinks); second, cool in colander then remove skin; third, place in large bowl and season to taste, i.e., fresh basil, oregano, parsley, dash sugar (to cut acidity), salt, pepper; fourth, place in clean jars with new rims and lids about 2/3 full (allow for expansion). That's it!
Thanks so much. I will give that a try with the last of this winter's crop.