There Are Several Ways to Preserve Tomatoes
Like many foods, tomatoes can be preserved in different ways. Canning is popular but can feel intimidating since mistakes might lead to unwanted bacteria. Oven-drying tomatoes is another option, though it limits what dishes you can make. But what about freezing? Actually, it’s a fantastic and simple method.
Freezing Works—Just Use Your Tomatoes Right After
Freezing is the easiest way to preserve tomatoes, yet not many take advantage of it. It’s a great method, but keep in mind that freezing changes the texture and flavor a bit. Frozen tomatoes are best for soups, sauces, and stews—there are plenty of delicious options for these dishes.
How to Do It:
Before freezing, decide if you want to keep the skins on or off. The skin can be bitter compared to the sweet flesh and might make sauces a bit chunky. For smooth purees, peeling is best. To save freezer space, cut tomatoes into smaller pieces. Then, you’re ready to freeze.
1. Prepare the Tomatoes
Remove the tomato stems with a knife. Score an “X” on the bottom of each tomato to make peeling easier later. If you want to peel before freezing, blanch ripe tomatoes in boiling water for 15 seconds, or 30 seconds for unripe ones. Then, immediately transfer them to an ice water bath.
2. Peel and Seed
Once cooled, gently peel off the skin starting at the scored “X.” Cut the tomatoes in half and scoop out the seeds.
3. Freeze
Cut the tomatoes as you like or leave them whole. Place them on a baking sheet lined with parchment paper and freeze for about 30 minutes until firm. Then transfer to a labeled freezer bag with the date. Use within one year for the best quality.
How to Thaw
To thaw frozen tomatoes, either place them in the fridge overnight or use the microwave. Avoid thawing at room temperature for more than two hours to keep them safe. If you want to peel after thawing, just run them under hot water and the skin will come right off.
Source: southernliving.com
