Ingredients
Directions
Frozen Garden Tomatoes for Winter Soups and Sauces,This is absolutely the easiest way to preserve all those tomatoes from your garden. You don’t even need to peel them before freezing. Family friends in Northern Ontario used to do this but this method was found in Chatelaine Food Express Quickies. The servings depend on how many tomatoes you’re freezing. Preparation time also depends on how many tomatoes you intend on freezing.,I dont core them…i just freeze in big bigs…then pull out what i want to use…pull off the stems and use…I also freeeze some capicums in with them and when I need a sauce I pull out them throw both in a pot and then use the hand blender to puree…I dont even take off the skins ..use cherry tomatoes to do this not big ones….,I just saw this tomato freezing procedure. I can attest to its viability for winter tomato usage for any cooking requiring canned tomatoes. I cut up my tomatoes, eliminating the stem end, but not peeling. I doubt the tomatoes would be good longer than a year without freezer taste/burn, but I’ve never had to worry about that, as we always use them before new crops come in in spring. “Fresh tomato basil soup” made with these tomatoes taste just like you picked the fruit today, … in January. Oh, and I also wash, cut, and freeze fresh basil leaves the same way, to be sure I have it available for the soup. Glad you posted this process.
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Steps
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1
Done
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Core Tomatoes, Then Freeze in Freezer Bags (don't Bother Peeling Them). |
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2
Done
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to Use Frozen Tomatoes, Plunge Into Simmering Sauces or Soups; Burst Skins Will Float to the Surface Making Them Easy to Remove. |
