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Post by daylilydude on Oct 19, 2014 6:40:00 GMT -5
Can it be done...I'm thinking when they thaw out it would be messy , but couldn't they be used as a sauce or something?
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Post by paulf on Oct 19, 2014 14:20:22 GMT -5
We now freeze all our tomatoes if we have extra. They all go to soups and stews and chili anyway. They don't even get blanched and peeled. After so many years of canning and blanching and freezing I guess we are just tired of all the work, so we just cut up and freeze. Every once in a while I will put the frozen tomatoes in a pan, add bread after they have warmed up and have stewed tomatoes. We freeze any variety, any color and any shape and mix and match. The flavors are great together. If you want sauce from frozen, just drain the water as they thaw and mash the tomatoes up, add your preferred seasoning and there you are.
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dirtguy50
Pro Member
My avatar got in trouble for digging in the garden
Posts: 255
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Joined: February 2014
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Post by dirtguy50 on Oct 19, 2014 20:00:34 GMT -5
We do pretty much do like paulf and freeze all kinds of tomatoes. We also can some as well. Sauce is great frozen in 1 and 2 cup servings in freezer sandwich bags frozen flat so they stack well.
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Post by stratcat on Oct 19, 2014 22:43:38 GMT -5
What Paulf and Dirtguy50 said. Some years we just cut up fresh tomatoes and freeze them. The various colors look really nice and we just fish out the pieces of skin after thawing. And they smell like tomatoes!
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Rosefriend
Junior Member
Posts: 52
Joined: October 2014
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Post by Rosefriend on Oct 20, 2014 8:42:58 GMT -5
With my heirloom toms, the ones that I don't eat fresh, I freeze them all. Some I core, peel and make into basic sauces with my own onions and garlic and portion up for later use in pasta dishes etc.
Some I make into tomato soup - this year I had a couple of black tomatoes as well and it gave the soup a beautiful smokey richness....I was very pleased.
This coring and peeling though can get to be a pain...we had around 20kg this year and after a while I decided to use a trick that I tried the year before. I cored all the toms, cut any cat-facing off etc and just put them into a bag, with the skins, and froze them.
I take them out as we want them and as soon as the tomatoes start to defrost the skin just wipes off...marvellous...so easy, and if you are going to cook them anyway, it makes no difference. The main thing is that they are de-cored before freezing..
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Post by Laura_in_FL on Oct 21, 2014 11:19:54 GMT -5
I did the same as Rosefriend this year - I just washed and de-cored the tomatoes, cut off any catfacing, etc., and then froze them.
If you are thawing a lot at once, you can drain the thawed tomatoes thoroughly and then run them through a Victorio, Italian tomato press, or food mill to take off the skins. For a large batch, this is faster than wiping the skins off one by one. (This also removes the seeds if you have people in the house who don't like seeds in their sauce.)
The key thing is to drain them thoroughly - tomatoes release a LOT of water as they thaw. If you do that, what's left is virtually all pulp, so the sauce is thick right from the start.
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Post by daylilydude on Aug 2, 2015 19:03:14 GMT -5
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Post by bluelacedredhead on Aug 3, 2015 13:02:02 GMT -5
If you run frozen tomatoes under hot water, the skins slip right off.
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Post by bestofour on May 18, 2016 8:50:02 GMT -5
I have even let frozen tomatoes thaw, drained them, and added them to a salad. Of course they aren't like a fresh cut up tomato but not one person has ever mentioned it.
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