Freezing Fresh Tomatoes for Marinara, Ketchup & BBQ Sauce | Homestead Taste Test

Processing fresh garden tomatoes for freezing is one of the easiest ways to preserve your harvest, and in this video I walk you through my step-by-step method of coring and scoring tomatoes so the skins slip right off when you’re ready to make homemade marinara, barbecue sauce, or ketchup. Along the way, I do a tomato taste test of several unique heirloom and hybrid varieties including Garden Paste, Cherokee Carbon, Dwarf Pink Passion, Wild Spud, Chef’s Choice, and Brad’s Atomic Grape to decide which ones are worth growing again next season. Whether you’re new to food preservation, looking for tomato processing tips, or simply curious about different tomato varieties, this video will give you practical homestead kitchen inspiration to make the most of your harvest. 00:00 – Intro | Processing Fresh Garden Tomatoes 00:33 – How to Core & Score Tomatoes for Freezing 01:01 – Tomato Taste Test Begins | Garden Paste Variety 01:42 – Cherokee Carbon Tomato Review 02:21 – Dwarf Pink Passion Tomato Tasting 02:44 – Chef’s Choice Tomato Flavor Test 03:23 – Dwarf Wild Spud Tomato Taste Test 04:07 – Black Brandywine Tomato for Sandwiches 05:00 – Why Core & Score Tomatoes Before Freezing 06:29 – Best Tips for Freezing Tomatoes for Sauces 07:37 – Finished Results | 15 Pounds of Frozen Tomatoes 08:00 – Taste Test with Salt | Garden Paste Review 09:07 – Comparing Tomato Skins & Sauce Quality 09:57 – Blue Ribbon Tomato Flavor Test 10:40 – Dwarf Wild Spud & Second Year Growing Dwarfs 11:16 – Chef’s Choice Bicolor Tomato Tasting 12:55 – Brad’s Atomic Grape Tomato Taste Test 13:22 – Ranking the Best Tomato Varieties from My Garden 13:35 – Final Thoughts & Tomato Growing Plans reach us at: thelaidbackhomestead@gmail.com #tomato #garden #gardening #growyourownfood #harvest #homestead