Spots on tomatoes; okay for freezer?
A lot of my last-of-the-garden salvaged tomatoes have "spots," or splits, bruises, cracks, or little moldy bits around the stems. They have been on large styrofoam trays, waiting in the mudroom for a week now. I'm wanting to get everything in the freezer by tomorrow.
Throw them away?
Cut out the bad areas, and continue to chop and freeze the good parts?
I'm putting them up to be used in stews, soups, and pasta sauces.
I don't want to waste food, but I don't want to waste time putting up something that might go "bad."