Freezing tomatoes

September 24, 2009, Posted by Carmen Lopez Marshall at 11:45 am | No Comments

Tomatoes may be frozen whole, sliced, chopped, or puréed. I prefer to freeze them whole because it is very easy! 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. Tomatoes should be seasoned just before serving rather than before freezing.

Preparation: Select firm, ripe tomatoes for freezing. Sort the tomatoes, discarding any that are spoiled. Wash them in clean water and dry them by blotting with a clean cloth or paper towels.

Freezing whole tomatoes with peels: Prepare tomatoes. 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 one minute or until the skins split. Peel and then freeze as noted above.

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