Tomatoes
How to freeze them: You can't toss fresh tomatoes in the freezer and expect great results, but you can freeze tomato sauce for later. Ladle the cooled sauce (without the pasta) into resealable plastic bags, filling each halfway. Lay the bags flat on a baking sheet, freeze until solid, then stand the bags upright. Store for up to 3 months. To reheat the sauce, thaw it in a microwave on low heat or in the refrigerator overnight. Transfer to a saucepan, cover, and warm over medium-low heat for about 20 minutes.
- Recipe to make now: Perfect Tomato Salad
- Recipe to make later: Linguine with Tomato Sauce
Corn
How to freeze it: Break each ear of uncooked sweet corn in half, then stand each half on end in a baking dish or large bowl. With a paring knife, slice downward to remove the kernels from the cob. Transfer the kernels to a container or resealable plastic bag and freeze for up to 3 months.
- Recipe to make now: Summer Succotash and Spiced Lamb
- Recipe to make later: Sweet Corn Chowder
Plums
How to freeze them: Rinse the plums and pat dry. Do not peel. Cut each one in half, discarding the pits. Slice the fruit into wedges about 1/2 inch thick. Transfer to a container or resealable plastic bag and freeze for up to 3 months. To defrost, place the container on a counter for 1 to 2 hours or rinse quickly under cool water. Pat the plums dry. Use immediately after thawing.
- Recipe to make now: Fresh Plums with Polenta Cake
- Recipe to make later: Pork Chops with Warm Plum Sauce
Peaches
How to freeze them: Rinse the peaches and pat dry. Do not peel them. Cut each one in half, discarding the pits. Slice the fruit into wedges about 1/2 inch thick. Transfer to a container or resealable plastic bag and freeze for up to 3 months. To defrost, place the container on a counter for 1 to 2 hours or rinse quickly under cool water. Pat the peaches dry. Use immediately after thawing. - Recipe to make now: Caramelized Peaches with Ice Cream
- Recipe to make later: Rustic Peach Tart
