Freezing Fresh Tomatoes
09-13-2019, 08:59 AM
#2
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Join Date: Jul 2013
Location: South Dakota
Posts: 8,137
for the last several years all I've done is wash and quarter them, and put them in a gallon freezer bag, and squish a bit to get the air out. I started doing it when I didn't have time to process them due to my work schedule. Then I'd take out 10-15 bags, let them defrost and then do up a batch of sauce and can it.
Now I've just been taking them out and making a single batch as needed. I'm not putting up near as much as I once did, found with just DH and I, we didn't go through it much and it's a lot of work to do to give away. I'd rather give away jams and jellys, not tomato sauce. My kids love it, but they live 1600 miles away so not practical.
If you are water bath canning, you need the extra acid to make sure the acid level is high enough, but it serves no purpose when freezing. Salt is only for taste.
Now I've just been taking them out and making a single batch as needed. I'm not putting up near as much as I once did, found with just DH and I, we didn't go through it much and it's a lot of work to do to give away. I'd rather give away jams and jellys, not tomato sauce. My kids love it, but they live 1600 miles away so not practical.
If you are water bath canning, you need the extra acid to make sure the acid level is high enough, but it serves no purpose when freezing. Salt is only for taste.
09-13-2019, 10:16 AM
#3
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Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,715
To really simplify matters, all I do is cut the core out along with any bad spots.
Leave whole and freeze .... hard as rocks!
Or cut in chunks.
Really depends on what you plan to use them for ... for me it is mostly for hamburg hash or soups,
So shape doesn't really matter, as I just bring them from the freezer, and add the "ice cubes" to the mix!
Likewise, I don't mind the skins left on but if you want them off ....
... run warm tap water over the whole frozen tomato, and the skin will slip right off.
Couldn't be easier!
If you cut them up, you can freeze them on a cookie sheet or similar, so they stay separate.
Then bag the pieces after frozen. Makes it easy to bring out what you need, when you need it!
Leave whole and freeze .... hard as rocks!
Or cut in chunks.
Really depends on what you plan to use them for ... for me it is mostly for hamburg hash or soups,
So shape doesn't really matter, as I just bring them from the freezer, and add the "ice cubes" to the mix!
Likewise, I don't mind the skins left on but if you want them off ....
... run warm tap water over the whole frozen tomato, and the skin will slip right off.
Couldn't be easier!
If you cut them up, you can freeze them on a cookie sheet or similar, so they stay separate.
Then bag the pieces after frozen. Makes it easy to bring out what you need, when you need it!
09-13-2019, 01:38 PM
#5
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Join Date: Mar 2011
Location: western NY formerly MN, FL, NC, SC
Posts: 51,433
Originally Posted by Tartan
I wash off tomatoes and freeze them in freezer bags whole. When I take them out to use them, I dunk them in a pan of hot water for a few seconds and the skins slide right off.
09-13-2019, 05:12 PM
#7
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Join Date: May 2008
Location: MN
Posts: 24,407
Originally Posted by Tartan
Frozen tomatoes are only suitable for cooking in my opinion.
09-13-2019, 05:53 PM
#9
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Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,715
Originally Posted by bearisgray
I agree. The flavor is fine. The texture gets mushy. Which is fine for spaghetti sauce, chili, and (our version of) Spanish rice.
Definitely only something to use as an add-in ... and a great one at that!
As for Spanish Rice ... care to share your recipe BearIsGray? .... pleeeeeeeeease?
Sounds like something I just may like!!
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