Freezing tomatoes is a great way to save them for use later. However, if you have a lot of them you will need to figure out what you want to do with all those frozen tomatoes. This is a guide about using frozen tomatoes.
I use my frozen tomatoes in soups and stews. But the big thing I do is save them until I have enough to can them and I make my own spaghetti sauce. I thaw them and make my sauce and then I have lots on hand. If I have extra I make some chili sauce also. You can use frozen tomatoes in canning just like fresh ones and once thawed the skins slip off nice and easy!
By Artena from Tahsis, BC
Thaw tomatoes, puree in blender. Saute onion and garlic in olive oil until crisp tender. Using a large dutch oven saucepot, add tomatoes, seasonings and sauteed garlic and onions. Heat on medium to boiling, reduce heat to low, cover and simmer for at least 2-3 hours, stirring every 15-20 minutes.
At this point, if thicker consistency is desired, remove lid and up heat to medium , stirring until more liquid is absorbed. The longer this simmers the better it is.
When done you can either jar into quarts and process according to jar manufacturer directions, or let cool completely and ladle into quart freezer bags and freeze.
Add hamburger or other meats to sauce before serving. Great on any pasta dish!
By Cheryl from Trinity, NC
How can I make tomato juice out of frozen whole tomatoes with skins on?
By Miriam W.
Let the tomatoes thaw enough to pull the skins off. They will slide off with little trouble. Cut the tomatoes into chunks. Hold them over a pot as you cut them so you don't lose any of the juice. Place the pot on medium heat and bring them to a boil. do not add any water. Reduce to simmer, and let them cook for about 20 minutes. stirring frequently. You can break them up more with a potato masher. Remove from the heat and let cool. Push them through a colander to extract the juice. Get as much of the pulp into the juice as you can. Add salt to taste, about 3/4 t. per 4 cups of juice. Store in the refrigerator.
This is a guide about cooking with tomatoes. Whether fresh, canned, or dried tomatoes are a delicious in many different kinds of recipes.
My sister placed 2 one-gallon bags of tomatoes in my freezer without my knowledge. They still have the skin and seeds but she did cut them in quarters. Grateful as I am, what can I do with them? Thank you.
Throw some into soups, stews, chili, or cook down all the tomatoes with some onions & garlic to make a pasta sauce.
Use them as you would canned tomatoes. Let them thaw, and the skins squeeze right off! (Sooooo much less work than skinning before freezing!)
I've been freezing a lot of tomatoes this year! Use them in any dish you'd normally use cooked/canned tomatoes, hot dish, soup, spaghetti sauce, etc. You can thaw them very easily in a dish with a little water in the microwave. The skins slide right off. :) They won't work in anything that requires fresh tomatoes (like salads) as they'll be mushy. HTH!
if they do still have the skin they will float to the top while u cook.. just skim them off.. makes great soup and chili...
My garden produced an abundance of Roma tomatoes, which I have frozen whole with skins on. I would like to make salsa and spaghetti sauce out of these. Most recipes I find use canned tomatoes. Any ideas or recipes? I would be grateful, thanks.
Karen from Leavenworth, KS
You can substitute the frozen for canned. I'd just blanch them and remove skins if they have them and use the same way. Maybe mash them up first and you might have to cook them longerand add some spices. That's what I do.
Hi, I always pick my romas, wash them, toss into a zip bag in the freezer till I have a day to do all my tomatoes on.
Then I thaw them in the bags, run them through the blender, dump in to the cooking pots on the stove, and then I can start making my different tomato items from the degree of cook-down. From juice to tomato paste. I process each desired consistancy into pint jars and seal them.
After a certain point of FULL FREEZER, I would wash them, quarter them and lay on cooling cookie racks on cookie sheets (cover the bottom with foil as not to have the acid ruin the pan.) I SUN DRIED my tomatoes in the oven on 200 degrees till the degree of dryness I wanted them. I cooled them, put into freezer bags and tossed into the spare fridge to keep, use for gifts and cooking use. Chop and toss with EVOO for any recipe is good.
I also picked my cherry tomatoes, washed them, tossed into freezer bags and frozen. They can be used for all sorts of hot dishes, pizza, etc.
A Word about tomato skins: I prefer not to have the skin in a tomato dish, but it's SO EASY to just run each frozen tomato under hot water, the skin just slips off! Then you can let them thaw and handle accordingly.
From experience with Romas and a lot of them.....NO SKINS when canning or freezing. A simple boiling water process.....wash Romas from garden, boil a pot of hot water, drop Romas in boiling water for 15-20 seconds, put in sink full of cold water, peel Romas (they peel real easy), vut in half to make sure there are no bad spots and either can or freeze. If you can them, add 1 Tbsp of salt before sealing. We use these methods every year and are awesome for our chili, spagetti and soups.
You can use them in any recipe. I figure ( eyeball) about 2 cups for each can called for. They make wonderful sauces.
My husband and I have a garden. We always plant way too many tomatoes, so we freeze them whole. My husband wants me to make some salsa and can it. My question is, are my tomatoes going to be good to use as they have been frozen?
By Jennifer from TN
I sure don't see why not. Many recipes that I have for salsa call for using canned tomatoes.
The only problem I can see is that they might be really watery and have lost some of their flavor but as long as you are not expecting chunky salsa you can compensate with adjusting recipe flavor ingredients.
I think it would be fine, especially if you are making cooked salsa.
I have the same problem with my garden. Not enough tomatoes to can but too many to eat fresh.