Well, you could freeze whole tomatoes, but even with careful thawing,
they'd come out mush. You could use them for cooking, but you wouldn't
want to just eat them no matter how carefully you thaw them. I'd advise
mashing them down when freezing to minimize the air in the container,
but not so much that they're going in already as mush. You might
consider pealing, and removing the seeds, depending on the variety.
Each year I make tomato sauce, and freeze it in 1-qt. disposable
containers. It's easier than canning, but you need to have enough
freezer space. When rearranging my freezer to make room for this year's
batch, I found a container from 2002. Thawed it out, and made dinner
with it. Still better than store-bought sauce.
You can also freeze them open on a plate or cookie sheet on a shelf in your
freezer. and then, when solidly frozen, put them in freezer bags, push out
as much air as you can, and voila, you have ripe tomatoes to add to
spaghetti sauce, homemade tomato soup, etc, during the tomato-lean winter
and spring months. I have not found it necessary to boil them before
freezing, although obviously boiling would allow you to skin them easily.
However, I just skim off the skins when I cook them in sauces or soups.
I have taken green tomatoes, rinsed them in bleach water and set them not
newspaper in the cool basement and some of them made it to Xmas dinner. Ingrid
List Manager: Puregold Goldfish List
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No. Virtually nothing in my freezer was boiled before freezing.
Boiling, or more likely par-boiling, may be used for certain products to
help preserve color or texture, but it won't help for tomatoes. It
would, however, be appropriate for vegetables like green beans, peas,
corn, etc. Generally if you can buy a vegetable frozen, par-boiling
before freezing would probably be appropriate.
If you intended to peal the tomatoes before freezing, par-boiling would
allow you to remove the skin without removing the meat, but it's not
As for the safety aspect, even for the vegetables that you would
par-boil, it has nothing to do with safety. A brief bath in boiling
water isn't going to do anything that a brief bath in cold water
wouldn't also accomplish safety-wise.
from email@example.com (N. Thornton) contains these words:
Blanching (not boiling) is required for food that's been grown on an
agricultural scale, sprayed with who knows what, and machine processed
in a factory full of people.There's more risk of contamination in
industry. The blanching also delays enzyme degradation.
Food you've grown yourself,preferably without chemical contamination,
picked yourself in peak condition, with clean hands into a clean bowl,
rinsed or wiped, and frozen within minutes of picking, doesn't need
blanching ime. I've been safely freezing without blanching for years.
Home-frozen veg and fruit that hasn't been blanched, has far more
natural taste than factory frozen.
Incidentally, when you take out the frozen whole tomato, if you run it
under a warm tap the skin will just slip off in your fingers, making the
sauce or soup look better.
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