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I have a lot of tomatoes that are frozen on the vine. Any use for them?
I can't see why you couldn't use frozen tomatoes in sauces, or chutney, depending on whether they are ripe or still green. I'd just boil them enough to remove the skins, whether you use a sieve or muslin to strain the skin out ... A sieve would probably be better as you could still keep the seeds this way ... & only remove the larger pieces of skin ... but if the skin doesn't bother you, just boil them up with spices & a touch of sugar for a yummy bolognaise sauce.
Wendy, that is what I would do and even mix red and green together when water bathing them.
Saving these tomatoes sounds good in theory, and I commend you for not wanting to waste food. But, I'm afraid you would end up with a watery, practically tasteless mush. Maybe you can prove me wrong. That would make me happy.