Freezing radically alters the texture of tomatoes, but they can still be used successfully in certain recipes after freezing. Select firm, undamaged green tomatoes.
Wash, core, and slice in 1/4 or 1/2 -inch thick slices.
Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label. Suitable packaging for freezing green tomatoes includes freezer-grade plastic bags, rigid plastic containers or glass containers and heavy-duty aluminum foil.
10 to 12 months at 0ºF.
Thaw tomatoes in the refrigerator or at room temperature in a bag or bowl to contain juices.
Transfer tomatoes for frying directly from the freezer right to the frying pan for cooking. Letting them thaw first results in a loss of quality (and a real mess!).
Tomatoes should not be stored at temperatures below 50º. Store them at room temperature, stems down, wrapped individually in newspaper or layered in a box with adequate air circulation. Store for 3 to 5 weeks.
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Don't waste all the green tomatoes left over at the end of the growing season. Wash and slice the tomatoes. Pour out some yellow cornmeal in a shallow dish. Coat the tomatoes well. Stack the slices in baggies and freeze. Next time you want Fried Green Tomatoes, just place them in your buttered pan and fry! Salt, pepper or seasonings can be added at this time.