Tomatoes: canning vs freezing. Your thoughts?

I have lots of San Marzano tomatoes ripening, what would be the best way of preserving them?

For san marzanos I'd say making a sauce and canning would be the way to go. One thing I'm going to be trying this year is dehydrating my tomatoes.

I think frozen tomatoes have a fresher taste than canned ones. Depends on your freezer space also. I will be canning mine due to lack of freezer space. We have 2 side by side fridges, both freezers are full already!

Really need to replace the freezer that died..... it was a 30 yr. old Kenmore.

I don't think you're going to find a "best", because this sort of thing is really personal preference. You may want to try a little of both & see which finished product you like better.

For me, I LOVE freezing over canning for anything other than pickles, jams, & jellies. For one thing, it's infinitely faster, requires less equipment, & - for me at least - is ultimately safer. No worries about acid levels, processing times, sealing, etc.

I make & freeze containers (both hard-sided plastic & freezer bags) of pasta sauce, & also like just freezing whole tomatoes, particularly at the end of the season when a sudden frost is predicted. I just pick all the ripe maters, give them a good rinse, & pop them whole into freezer bags. Then when I want tomatoes to make a fresh sauce or to stew or dice for a recipe or something, I just take the number I want out of the bag, run them under a little hot water, & the skins slip right off. Ready to use.

Edited to add that I've also heard that sliced San Marzano tomatoes dry very nicely, although I haven't yet tried that myself.

Well thanks for you inputs, all of you. I do have the freezer space available, so I think I might try both and see the difference for myself.

I'll posts my results here this winter

If you put the freezer bag into a square container, you can remove the bag when frozen and reuse the container again and again. The bags are frozen square so they will stack easily. Just don't forget to label the bag.

Andre...I agree with Breezy that it's a matter of personal taste. I always can my roma's (we don't have a freezer...3 refrigerators) but I'll still freeze a half dozen or so of quart bags too. I scald the maters to slip the skins, cut in half & drop into the jars. Nothing better to make chili or sauce from fresh frozen or canned tomatos.

That's a great idea from Abigail (GardenDmpls) about the square container thing. I learn something new from this forum every time I log on.

Thanks!
Bob