Which is best method for freezing tomatoes, whole with the skin on or chopped up with skin on? I wondered how the texture would be if they are left whole, and then I try to chop them up upon thawing?
By Beth
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When I'm in a hurry, the skins are left on. I've frozen tomatoes for years, and prefer the skins OFF because the skins are tough after freezing. Blanching whole tomatoes for a few minutes in boiling water and plunging them into a sink of cold water removes the skins easily. It's also easier to chop the tomatoes before than when you're in a hurry and thawing them for a delectable dish. After the tomatoes thaw, they're soft in consistency.
If I don't make sauce, I freeze them whole. When I want them, I run them under hot water and the peels slip right off. They can then be chopped or smashed for sauces or whatever.
I freeze them whole with the skins on. When I put them out to thaw, the skins slip right off and then I can shop them easily. I only use them for cooking though.
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