My garden tomatoes are coming in hard and heavy right now. No way my pizza-making can keep up with the onslaught.
I have made some cooked sauce to use on my indoor, pizza stone-based pizzas this fall and winter. Froze it in a Ziploc bag. That's pretty easy.
But freezing fresh, uncooked romas seems like a bad idea, since the tomatoes will likely break down and be watery.
I'm not a canning jar guy. Does anyone have any tips on storing/freezing fresh tomatoes for use in WFO Neapolitan pizzas later in the year?