If these tomatoes had come in a few months ago, I would have attempted canning them. But you're only supposed to can produce that is unblemished and completely ripe and pretty much perfect. I don't think end-of-the-season tomatoes qualify. So, I prepped them and will just freeze them instead. Drop tomatoes in boiling water for 10 seconds, take them out and make a slit in the skin; peel tomatoes, core them and split them open and remove the seeds. I put the seeds in a sieve to get tomato juice. I also used my fingers more than a knife because the tomatoes get so slippery! It's all in the fridge right now because I ran out of steam (read: I needed dinner), but today I'll just put them into plastic bags and into the freezer - all set for homemade sauces and soups.
It's a rather messy process - skinning and gutting tomatoes. I got a rather large bowl of chopped tomatoes and a few cups of tomato juice out of it though. And since I was working through dinner time (Grady wasn't home for dinner), I finished up by enjoying a cup of warm tomato soup with a grilled cheese sandwich. Yum!
Up next is the pile of winter squash that has been staring at me from the pantry floor for the past few weeks. I think I will end up with enough pumpkin puree to last me quite a while!