Every week before I go grocery shopping I do a thorough cleaning out of the fridge. It's a great way to take an inventory of what I already have on hand, what leftovers might need to be used up, and what's about to go bad.
We can't waste anything around here.
So when I noticed three sad looking tomatoes from I-don't-know-how-many-weeks-ago that were looking pretty mushy I knew it was time for a little tomato CPR.
I grabbed the bag and tossed the whole thing in the freezer...tomatoes, vine, and two little black spots beginning to grow on them. Last night when I made spaghetti I remembered my little frozen friends and decided it was a perfect time to use them up.
I took them out of the freezer and they were like little frozen red balls. I ran them under warm water and the skins rubbed right off. Then I scraped off the black spots and threw the vines and skins in the compost bucket under the sink. I nuked them to thaw them out, ran them through the food processor with a few cloves of garlic and tossed them in with my spaghetti sauce.
I love it when I can save something that I might have just otherwise thrown away. And I'm thinking that next years garden tomatoes might skip the whole canning process and just get plunked in the freezer.