Well done Sjoerd I like to fry mine and then put them in the freezer portioned up in containers to use in casseroles.
I worry about that as well, so I freeze my tomatoes. I even froze some salsa with the recipe that Daniel gave me. I wouldn't just be poisoning me I would be "sharing the love". I didn't go far enough, yes you can freeze tomatoes. I freeze in bags because they flatten and I can fit more. I did freeze the salsa in jars but just remember not to fill them too full. This one is juice but this is it frozen. I'm with Annie on this one.
OK ,you people are so damn smart... HOW do I prepare my tomatoes before I freeze them. Assume I am a dummy and be precise !!!
Well, you can't just slice them, freeze them and have fresh tomatoes when they thaw. You must cook them and make something. For salsa I remove the seed and then cut them into chunks and cook them. Just google how to make" whatever it is you want to make" spaghetti sauce, salsa, tomato juice, etc. then follow the recipe.
Watched about 12 You Tube videos and I think I got it. Cept' why do some people take the seeds out, do they taste yucky ?? So glad to learn this. I got so many tomatoes coming I don't know what to do with them all. This will be awesome if I don't screw it up
It's preference. Sometimes I take them out and sometimes I don't. It just depends on how "lazy" I'm feeling. I went out and mowed my lawn, picked raspberries, and tomatoes. This is how my tomatoes are doing right now. However I do have a couple Mr Stripeys turning yellow. And just so you know, you can't really mess it up. As long as you remember that liquid expands when it freezes.
Yes you can freeze tomatoes. There are many ways to do it. The last time I had a good tomato harvest we roasted then frozen them. Roasting adds a delicious flavor. I spread the tomatoes out on my biggest baking pans, drizzle a bit of olive oil and pop them in the oven until cooked. Then I pureed the whole mess together and froze in individual pkgs. We enjoyed having this to use to make sauces and add to soups. Seeds and skin are not removed.
Columbia— I do not remove skins and seeds either. I will say though that I use a passe-vite instead of a staff mixer because the one year I did that the skins rolled-up into sharp little “needles” that we did not like because even after simmering for a long time they remained hard and sharp. Freezing-in is not something that I have tried. For me it is a question of freezer space and priorities. Instead, the pots of concentrate go into the pantry with the jams and applesauce.
I don't remove skins either for the same reason as Sjoerd., I just remove seeds but it's personal preference, not necessary I think.
@Sjoerd is a passavite like our squeezo? Basically a sieve? That makes good sense. I may do that too. Our tomatoes are still very much green. I prefer to see my food in jars on shelves as well. Seems the freezer steals some of the flavor and the beauty away. I just need so many jars...
