Fresh tomatoes - Canning versus freezing?
Over the past few months, I have brought my slab pizza into work a few times and people really like it. I usually bake enough to feed a few dozen people.
Anyway, after the fantastic summer we had, people at work are giving me their excess garden tomatoes. I'm getting a few pounds per day from people who appreciated my pizza!
I actually have made some pizza from the fresh tomatoes and brought that into work. Again, more tomatoes....
I find it easy to peel them, and I it would be really simple if I could just freeze them instead of canning them. Is there any major dissavantage to doing that? I will be using them mostly for pizza and pasta sauce.
I'd really like to hear your opinions about this. Thanks.