Beautiful!! I canned some also a few weeks ago. You are so lucky to have home grown tomatoes, I bet your sauce is wonderful!

Yum!

Nice! I'd love to have the space to grow enough tomatoes to freeze like that 🙂

Looks wonderful. You'll enjoy those all winter. As much as we enjoyed the sauce I made last year, I didn't grow paste tomatoes this year. I know I'll miss them - unless I check a farmers market, buy some. My favs are marzanos and at their height (can get to 8' in a good year) I don't have a way to keep them corralled from deer. I had one last plant in a container loaded with fruit on the little deck off my bedroom last year and a deer went right up on the deck, ate them. I had some little miniature types growing there too and in her enthusiasm over 'her find' she knocked those over and scared herself. Must have made quite a leap - I still have her hoof marks on my cedar floorboards.

Ah, beautiful. Wish I had the freezer space to put away tomatoes until winter. We just can juice and quartered tomatoes, then cook them down for sauce (or whatever) in winter as needed.

Morz, I grew San Marzanos for the first time this year. They did not do well. I'll go back to Rio Grande romas next year.

Nice good! My tomatoes boomed this year but are fizzling out just as fast. I still have lots of sauce from last year. So this year its been lots of salsa, Bbq sauce & ketchup.

You'll love having that sauce & the tomatoes, especially in the winter.

Excellent!!

So let me get this straight Rose, you stuff the freezer full of whole tomatoes? Or do you remove the skins first? I've seen people cook and mill tomatoes and then freeze them until they have enough to can later, so do you have any issues freezing whole tomatoes with the skins?

I've canned 200 to 250 lbs out of my garden and have maybe 75lbs ready to go and another 100lbs hanging on the plants but I'm not sure I want to can more or what to make, so just washing and freezing them whole might solve my indecision for now until I decide what to do. But if I cook them and mill them I may as well can them.

I don't usually get a lot of tomatoes at one time so I wash, core and cut the bigger ones in pieces and freeze. Then in the fall I thaw the tomatoes and put them through the fruit and vegetable strainer attachment for my Kitchenaid and make spaghetti sauce. It's pretty much the only thing I make with the tomatoes from my garden. I give a lot to my married kids with families.
Yesterday I had a large picking of tomatoes and the freezer is getting full so I made a batch of sauce.

NICE!!!🍝👍🏻

The last time I had gobs of tomatoes, I just slipped the skins and froze the whole tomato.

After watching countless videos from Italy and Italian born Americans on how to make Tomato sauce I've noticed the only thing they all add to the "gravy" is one big Basil leaf, so this is all I add.

Nice! My tomatoes didn't do great this year but I have been freezing what I have. Seeds I bought were supposed to be Beefsteaks turned out to be some weird, small, pointed ended tomato. The squash bugs were attacking them, so I pulled some up, the other one I started picking when they first started getting red, otherwise they were going to be dried out from the bugs. My Cherokee Purples didn't do great either. My two Yellow Pear died, one just after I got a few that got ripe.

"I have always been reluctant to can up a finished sauce that has oilive oil, garlic and herbs in it. "

If you're using an approved and tested recipe, you're fine. If you just made it up, you're asking for real trouble. No one should be canning with untested, unapproved recipes.

I make the spaghetti sauce without meat from the NCHFP.

https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/spaghetti-sauce-without-meat/