Roma Wasn’t Built In a Day

Roma math:
A decent batch of homemade tomato sauce with enough to freeze or can for future use requires a minimum of 15-20 lbs of roma tomatoes.
The average day on the urban farm (with 16 roma tomato plants in high season) results in anywhere from 1-3 lbs of roma tomatoes.

I struggled with this math last year as I watched ripe romas edge toward over-ripeness while waiting for enough companions to be ready at roughly the same time to make a batch of sauce.  Out of desperation I started searching “freezing whole tomatoes” and low and behold:

Fresh and Frozen TomatoesNot only CAN you freeze whole tomatoes, there are a couple of benefits to doing it.  Freezing, especially for short term storage doesn’t have to be particularly fussy.  Just clean, pop in a bag, remove most of the air and voila – a partial batch of sauce!  Also, when frozen tomatoes are thawed to make sauce, the skins just slide right off, saving the blanching step.

This entry was posted in Backyard Gardening, Food Preparation, Food Preservation, Paste Tomato, Pro Tip, Raised Bed Gardening, Resources, Roma Tomato, Square Foot Gardening, Sustainable, Tomatoes, Urban Farming. Bookmark the permalink.

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