Wash the tomatoes and remove the stems. Using a paring knife, cut an X in the bottom of each tomato, unless you are freezing cherry tomatoes which do not need to be scored. Bring a large pot of water to a boil. Blanch a few tomatoes at a time in the boiling water, just long enough until the skin starts to curl up where you scored it, about 30 seconds depending on the size of the tomato. Remove the tomatoes with a slotted spoon and dip them in ice water, then place them in a colander placed over a bowl to catch any excess liquid.
When the tomatoes are cool enough to handle, remove the skins. Cherry tomatoes just require a gentle squeeze to push them out of their skins. Again, make sure to catch all the accumulating liquid. Tightly pack the tomatoes whole, halved, or quartered depending on size into freezer containers or straight-sided jars, leaving 1 inch headspace.
Especially when using jars, there will likely be air pockets between the tomatoes, which cause freezer burn. Inserting a dinner knife works well to remove those spaces. Also make sure that the tops of the tomatoes are fully covered with liquid, push them down if necessary.
If you use ripe tomatoes, they should release plenty enough liquid to do the job. Briefly cooking the tomatoes yields a more condensed product than freezing the tomatoes raw, and there is less risk of freezer burn because the diced tomatoes will be immersed in cooked juice so there is no exposure to oxygen. Dice the tomatoes and place them in a pot. Bring to a boil, then reduce the heat and cook, uncovered, until the tomatoes are soft, about 10 minutes, or longer for larger amounts.
Can you just slice them and then put in bag to freeze in the amount you think your going to use. I had a stroke and would like to make it easier on myself.
Some people just freeze them whole…. I want to use my tomatoes in spaghetti sauce, soups and stews. Can you tell me the correct procedure to crush them and save the juice? I plan to freeze the tomatoes in freezer bags. HELP please!!! I would. I have a vacuum sealer and if you use it before you freeze them they will just flatten and mush in bag. Freeze like Shepard on covered tray they transfer to vacuum bags and seal.
Yes, freeze them on the baking sheet overnight is best and then put in freezer vacuum bag and put in freezer till you need them. Hey Monique! Thank you for this method of freezing tomatoes. We have one heck of a crop this year in our backyard garden and I do not want to go to the trouble of blanching.
Here is to my fellow Southerner! I am so glad to learn this technique for freezing tomatoes without blanching. Thanks so much!! Your email address will not be published. Not sure what to cook tonight? Surprise Me! Recipes Videos About. Cookbook Shop Connect. Become VIP! No blanching required! Pros of Freezing Tomatoes Freezing tomatoes let you enjoy summer ripened tomatoes in the winter.
Sure they lose some flavor as any fresh frozen produce will, but they are still great to cook with. Freezing tomatoes is one of the easiest and quickest ways to preserve them. You can do large batches or tiny ones as your tomatoes ripen, which is great for smaller gardens. This method of freezing tomatoes requires no blanching. If desired, season with 1 teaspoon salt to each quart of juice. Pour into containers, leaving the following headspace. Tags: food preservation tomato.
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