How to freeze tomatoes

How to Preserve Tomatoes

There are two ways to how to freeze tomatoes. One is simple but those that donot like seeds in their chili or sauce shouldn't use it. The other needs a few more steps but provides a seedless base for a thick sauce. This method of preparing how to freeze tomatoes for the freezer requires a few extra steps is still simple enough for most people and often preferred.

Prepare a large pot of boiling water. In a bowl put ice water. If you have a basket with a handle to grasp, this process is super simple. Fill the basket, put the basket into the boiling water. You need to keep it in the water for approximately 35 to 45 seconds but never over a minute. Lift the basket out and place the hot tomatoes into the ice water. The principal is the same as running boiled eggs under cold water. It loosens the outer skin so you can easily lift it away from the tomato. As you can tell, with out a basket, you’ll have to work fast and do a few tomatoes at a time.

Freezing roma tomatoes is the best type of tomato to use for sauces. These are fleshy tomatoes with a minimum number of seeds and juice. The firm body makes the removal of the skin easier and the small amount of juice makes your job easier.

Once you remove the skins of the tomatoes its time to cut away any bad spots and clear away the seeds. First take off the skins and discard them. Core away the end and the skins should easily slide off the tomato. Help them a bit with the tip of the knife if they donot slide off right away.

When freezing fresh tomatoes cut away the bad parts on the tomato and discard the skins and the bad sections of the tomato. Slice the tomatoes in half and scoop out the seeds with your fingers. You can salvage the juice by doing the procedure in a sieve over a container and scooping the seeds into the sieve. Put the cleaned out tomatoes in one bowl. This allows the juice to drain down to the container. Save it for fresh juice. Throw out the seeds and clean out the sieve. Pour the contents of the bowl into the strainer and allow them to drain into the bowl also.

Recipe for freezing tomatoes is filling freezer bags but allow space for the tomatoes to expand as they freeze. You need to remove any excess air from the bag. If you have a vacuum food sealer, you should use it to remove any excess air from the bag. Otherwise, press as much air out as possible and seal the bag.

If you have a quick freeze area in your freezer, set them there for 2 to 3 hours and then store them in the area you designated as their spot. When you’re ready to use the frozen tomatoes, they’re ready for you.

The quick method or how to freeze tomatoes skips quite a few steps and is for those that use the tomatoes rapidly. Simply inspect the tomatoes for bad spots after you wash them thoroughly and dry them. Remove the bad areas and core the tomatoes. Plop them in the freezer bag, push out as much air as possible. If you need, push out as much as possible and then insert a straw into the bag. Seal the bag up to the straw and suck out the rest of the air. Seal it.

Learning how to freeze tomatoes is not hard. when you are ready to use the tomatoes, run the sides and bottom under warm water. The skin slides off easily. Put the tomato in your chili or soup. If the seeds are a deterrent, use the first method.

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