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Started By
Message
Freezing Fresh Tomatoes
Posted on 7/12/13 at 3:18 pm
Posted on 7/12/13 at 3:18 pm
5
Posted on 7/12/13 at 3:19 pm to Gris Gris
quote:
I'm not interested in canning.
Why not? Can't make a good red gravy without good canned tomatoes.
And my mother freezes everything, but I don't think she freezes her excess tomatoes.
Posted on 7/12/13 at 3:26 pm to GeauxldMember
quote:
Can't make a good red gravy without good canned tomatoes.
You're probably right about that, GM. I prefer the San Marzano tomatoes for that.
quote:
And my mother freezes everything, but I don't think she freezes her excess tomatoes.
Well, call her up and tell her there's a way to do it. I don't care to deal with sterilizing jars and the like. She probably doesn't either.
Posted on 7/12/13 at 3:48 pm to GeauxldMember
Posted on 7/12/13 at 3:50 pm to Gris Gris
Do it all the time. Blanch to remove skins and bag them in enough juice to cover the fruit. Freeze zip lock freezer bags on cookie sheets so they stack. Thaw in microwave to use.
Posted on 7/12/13 at 4:00 pm to MeridianDog
Yep, just like MD sez. Peel, stick em in a freezer bag, use as needed. Way easier than canning, with better tomato taste.
Posted on 7/12/13 at 4:05 pm to hungryone
Y'all sticking them in the freezer whole after peeling?
What juice, MD. If they're whole, they won't have juice except what seeps out.
Hungryone, have you done this?
The second site throws them in the freezer with peels on and says the peels come right off when they defrost.
Welcome back, MD.
ETA: have y'all made your own tomato paste?
LINK
What juice, MD. If they're whole, they won't have juice except what seeps out.
Hungryone, have you done this?
The second site throws them in the freezer with peels on and says the peels come right off when they defrost.
Welcome back, MD.
ETA: have y'all made your own tomato paste?
LINK
This post was edited on 7/12/13 at 4:10 pm
Posted on 7/12/13 at 4:28 pm to Gris Gris
quote:
What juice, MD. If they're whole,
I didn't read your link. I cut them in quarters or whatever to make juice If they have no juice coverage they may freezer burn unless you get out all of the air. We don't freeze them whole unless they are very small, since we are using them in a casserole, for spaghetti sauce or in soup.
This post was edited on 7/12/13 at 4:29 pm
Posted on 7/12/13 at 4:30 pm to MeridianDog
Thanks. I was thinking of vac sealing them, but the juice would be vac'ed out a little bit. Might freeze in the bags and then seal when the juice freezes a little bit. About how much freezer life do you get from them?
Posted on 7/12/13 at 5:42 pm to Gris Gris
I skin mt tomatoes and freeze them whole. They turn out fine for cooking.
Posted on 7/12/13 at 6:05 pm to CHEDBALLZ
I love hearing this. I figure freezing changes the texture more than canning, but this is good news.
Posted on 7/12/13 at 7:37 pm to Gris Gris
quote:
About how much freezer life do you get from them
We have lost them and found them after a year. In a soup or sauce they were fine.
Wanted to say in Jambalaya they were fine, but my courage failed.
The wife tells me we sometimes run a few through the blender and pour that fruit slush over the fruit in the zip lock bag before freezing them. Maybe she should be telling you.
Posted on 7/12/13 at 7:48 pm to MeridianDog
quote:
Wanted to say in Jambalaya they were fine, but my courage failed.
You know better than to put those tomatoes in jambalaya, MD.
Good to know about the slush. Thank GAMOCLEMSA for me. I can't remember the initials!
Posted on 7/12/13 at 8:02 pm to Gris Gris
I freeze them and then throw them in a pot of boiling water for about 20-30 seconds so the skins come right off and they have enough hardness to dice up easily for a red gravy. I actually threw two dozen in about 2 hours ago to do this tomorrow.
Posted on 7/12/13 at 8:14 pm to Mr Fusion
What's your red gravy recipe, Mr. Fusion?
Posted on 7/12/13 at 8:16 pm to Gris Gris
I would prefer to cook them down first then freeze them.
Posted on 7/12/13 at 9:54 pm to Gris Gris
I have frozen about 20 quarts so far and essentially follow the steps outlined in the article. I have made tomato sauce, peppers and tomatoes, stewed tomatoes and plain ole tomatoes. I try to freeze at least 25 or 30 quarts a year. I don't mess with canning except pickles.
Posted on 7/12/13 at 11:15 pm to Gris Gris
I don't really have a recipe, it kind of just goes how I am feeling. I have only done it a couple of times, so it is definitely still an experimental thing. That is actually what I have been planning on this week - just working with some ingredients, and hoping it comes out how I want. If I am satisfied with the results, I'll make a post. But I'm planning to so some smoked chicken in a red gravy.
Posted on 7/12/13 at 11:46 pm to Mr Fusion
Interesting combo.
Posted on 7/13/13 at 10:30 am to Gris Gris
I peel after boiling (1 min) and cooling (in tap water). Then slice and puree in the vitamix. I've frozen 50 qt bags so far this year. You can cook the puree to any thickness you want (all the way to paste)after thawing. They're good for a year. I don't like all the salt in canned tomatoes and sauce.
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