Freezing Tomatoes from the archives

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Freezing Tomatoes

 

Tomatoes may be frozen whole, sliced, chopped, or puréed. Additionally, you

can freeze them raw or cooked, as juice or sauce, or prepared in the recipe

of your choice. Thawed raw tomatoes may be used in any cooked-tomato recipe.

Do not try to substituted them for fresh tomatoes, however, since freezing

causes their texture to become mushy. Tomatoes should be seasoned just

before serving rather than before freezing; freezing may either strengthen

or weaken seasonings such as garlic, onion, and herbs.

 

Preparation: Select firm, ripe tomatoes for freezing. Sort the tomatoes,

discarding any that are spoiled. Wash them in clean water as recommended

above. Dry them by blotting with a clean cloth or paper towels.

 

Freezing whole tomatoes with peels: Prepare tomatoes as described above. Cut

away the stem scar. Place the tomatoes on cookie sheets and freeze. Tomatoes

do not need to be blanched before freezing. Once frozen, transfer the

tomatoes from the cookie sheets into freezer bags or other containers. Seal

tightly. To use the frozen tomatoes, remove them from the freezer a few at a

time or all at once. To peel, just run a frozen tomato under warm water in

the kitchen sink. Its skin will slip off easily.

 

Freezing peeled tomatoes: If you prefer to freeze peeled tomatoes, you can

wash the tomatoes and then dip them in boiling water for about 1 minute or

until the skins split. Peel and then freeze as noted above.

 

 

  I've been smiling lately, dreaming about the world as one. 

And I believe it could be someday, it's going to come.

Cat Stevens -  Peace Train