Storing tomatoes
- To: "'Veggie List'" <v*@eskimo.com>
- Subject: Storing tomatoes
- From: "* S* <S*@lhs.org>
- Date: Mon, 18 Jan 1999 11:00:05 -0800
- Resent-Date: Mon, 18 Jan 1999 10:58:42 -0800
- Resent-From: veggie-list@eskimo.com
- Resent-Message-ID: <"gHFhi.0.i-4.XHues"@mx1>
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I found a recipe for a fresh olive oil, tomato, garlic, and pepper pasta
sauce that we LOVED. I prepared peeled and seeded tomatoes in the quantity
needed for the pasta sauce, and froze them in glass jars. To use, all I
have to do is thaw and toss into the skillet.
SPesznec@lhs.org Milwaukie, OR.
> ----------
> From: Bill
> Sent: Monday, January 18, 1999 6:16 PM
> To: veggie-list@eskimo.com
> Subject: RE: allan day on cherrry tomatoes
>
> I use this freezing method also and have very good
> results using the tomatoes in recipes .
>
> Bill Tennessee Zone 6
>
>
> >How do you prepare your tomatoes for freezing? I dry mine with fair
> >success but I would like to try freezing some this year.
> >
> >I grow a 100 or so varieties a year, so look for easy ways to preserve
> the
> >goodies. My favorite way to preserve whole, blemish free tomatoes is to
> >simply line them up (not touching) on cookie sheets. Put the sheet(s) in
> the
> >freezer and freeze solid as quickly as possible. As soon as they are
> frozen,
> >bag them in bulk in freezer storage bags. Then when I want/need a tomato
> >during the winter I just remove as many as I need from the freezer, rinse
> >off under running water to wash 'em off and then proceed with whatever
> >recipe I'm using. The tomatoes will peel very easily under running water.
> >Tomatoes frozen this way are not good for eating raw...they get watery
> when
> >defrosted. But all the tomato flavor is retained and they are excellent
> to
> >use in any cooked dish.
> >
> >And freezing is a whole lot easier than canning!
>
>
