My husband and I have a garden this year. We always have too many tomatoes to eat before they spoil. I don't really have the money to can them, but how would I go about freezing them to use in recipes throughout the year?
Danielle from LaFayette, GA
I froze my excess tomatoes in two ways this year. First I gently tossed some squash, zucchini and eggplant in oil then added tomatoes and cooked until soft and froze this in side dish size quantities. It defrosts quite mushy but very delicious and it can be cooked until less mushy. The rest I skinned and cooked until the consistency of cooking sauce and froze that. I use that as a pizza topping or to make spaghetti or lasagna. I do not season these until ready to use. (05/08/2006)
Wash, then put them into boiling water, (I use a metal dishpan with boiling water on the stove.), I don't like freezing them with their skins on. I put them in the hot boiled water, then the skin will peal off in a few minutes. Then fish them out, and put in bowl to cool. From here, I either cut them up, and freeze them for soups later. Or, freeze them whole. Or, you can run them through a grinder and juice them up before freezing them. Use the best zip lock freezer bags. Because it can be messy. But, the results through out the rest of the year using them in your soups, meatloafs, chili, spaghetti sauce, so many possibilities. Good luck. (05/08/2006)
I freeze my tomatoes by blanching and removing the skins. Then I chunk them up and put in freezer bags with some diced green peppers and diced onions. They are ready then to drop into a pot and make whatever kind of sauce you want. I have been doing this for years especially when I had 3 teenage sons at home. (05/08/2006)
We frequently have the same problem. It is easy to solve if you have freezer room. Wash and dry the tomatoes, put them into a plastic bag, (I use plastic grocery bags), and put them into freezer. That's all!
These can be used in stews, tomato sauces, (spaghetti, etc), soups, chili. Just put into hot ingredients, break up tomato as it cooks. I am a 'by the seat of your pants' cook, so I can't give measurements. If you have cooked for six months, you will know how much to use.
If you do want to pre-thaw before adding to cooking pot, place into a dish so any juice lost in thawing can be captured and used. Have fun, and enjoy your garden all winter. (05/09/2006)
I wash them and dry them then put in zip lock bags and freeze whole. When using in soups, stews and pasta sauce as soon as they hit the hot broth I remove them to take of the skin easily. Works great. Use all winter long. (05/11/2006)
I pour boiling water over them to help remove the skins. Then dice and put in quart microwave safe container. Microwave on high for 5 minutes. Freeze in quart zip lock bags. Lay in freezer to save room. They are ready to put in soups, stews, or casseroles. I find that the 5 minutes microwave keeps them from separating when frozen. (05/11/2006)
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