On Overwintering tomatoes and peppers, just use indeterminate tomato varities, they live for many years if taken care of. I overwintered 6 pepper and 8 tomato plants, the cherry tomatoes never stopped producing even in winter while other went dormant and woke up like crazy. I would not pull out the healthy tomatoe plants this season, but prune them sometime in mid Jan to early Feb to stimulate growth, also fertilize at that time.

I have an abundance, YES, an abundance of paste tomatoes this year. I am very happy. I just let my fruits color up on the dining room table, then I put them into them freezer bags and into the freezer they go. When I need some tomato sauce, I just let them thaw a couple hours, then I put them in boiling water for a minute, take them out, let them cool for 10 minutes, peel off the skin and into the sauce cooking pot they go. You could make the sauce and freeze it if you wanted, as an alternative. That's probably better as you can get the exact amount of sauce you're needing for the meal you're making.

Thanks! That is sort of what I thought, but as I don't refreeze much of anything at all, I thought I would ask here. Here is the pizza sauce recipe, Weed's Missouri pizza thread: 1 16 oz. can whole tomatoes, diced fine 6 oz. can tomato paste 1 1/2 TB sugar 1 t. crushed dried basil 1/2 t. salt 1/4 t. dried thyme Mix together, let sit, do not cook. Makes enough sauce for 4 pizzas. Cheese blend for this style pizza: grated cheddar, Swiss, and Provolone. Sprinkle Italian seasonings on top of the pizza just before putting it in the oven. Note: Teresa used about 2 teaspoons of Penzey's Pizza Seasoning in place of the dried basil and thyme. Used the same amount of sugar and salt, plus I added 3-4 TB water gradually blended in to make a good spreading consistency and loosen up the tomato paste a little bit. I also used 2 cups of thawed crushed tomatoes I had in the freezer instead of the can of whole tomatoes.

Freezing lasagna reminds me of when our daughter was in college and we would package up homemade frozen food and fill her freezer. I would bake lasagna and then portion it into small foil pans (don't forget to spray them with Pam). Wrapped them in heavy-duty foil and took them to her frozen so she could reheat them a serving at a time. So that's another freezer option. I now make packets of lasagna roll-ups for the freezer for ourselves. Works much better for serving 2. -Grainlady