Over the weekend picked up a 1/2 a bushel of #2 grade tomatoes from a local farm stand. There was nothing wrong with them except that they were cracked from growing too quickly. I decided that they should all go into the freezer for soup and chili. I spent a good part of the day peeling, dicing and packing them into freezer bags in recipe sized quantities. I'm happy because these have no salt, unlike canned tomatoes.
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