Frozen tomatoes work well in stews, sauces, chilli, and soups. They don't keep their shape once frozen, but they're still colourful and tasty. You'll never have to buy another jar of canned tomatoes again. Check out the advice below for ideas on what to do with all of those extra tomatoes so you can enjoy them far into the winter. Any tomato can be frozen, but some freeze better than others. Plum or cherry tomatoes are ideal choices since they have a firm skin and a lot of pulp that freezes beautifully. It's also critical to choose tomatoes that are fully ripe and free of blemishes. When put into a stew, under-ripe tomatoes will not produce the same rich aroma and flavour.
Always allow your tomatoes to mature on the vine or on the counter until they are ready to freeze. The colour of a tomato can be used to determine its ripeness, as can pressing a finger into the skin. If the tomato yields under your finger pressure, it's ready to freeze. If it is still solid, it requires a few more days to ripen.
Shelf Life Of Frozen Tomatoes
Labelling your tomatoes is critical since they will not survive in the freezer indefinitely. Remove all of the air from the bag of fresh tomatoes to extend their shelf life. Set your freezer temperature to at least 0 degrees Fahrenheit. When properly wrapped, frozen tomatoes will survive 6 to 9 months in your freezer.
When tomatoes lose moisture, they suffer from freezer burn. Water crystals occur as a result of the oxygen in the bag or jar. Before sealing the bag, take the time to properly remove as much oxygen as possible. Otherwise, your frozen tomatoes will not survive as long. If you want your tomatoes to last longer in the freezer, a vacuum sealer is your greatest friend.
Methods To Freeze Tomatoes
Whole Tomatoes
- Thoroughly clean your tomatoes.
- Take out the stem and core.
- Freeze entire tomatoes wrapped in plastic wrap on a baking sheet. This keeps the tomatoes from getting stuck together in the freezer bag.
- Arrange the tomatoes in a single layer on a freezer bag that has been labelled.
- To remove excess air, use a vacuum sealer or insert a straw into the bag and suck out all of the extra air before sealing.
Stewed Tomatoes
- Thoroughly wash your tomatoes.
- Cook for 30 seconds in a pot of boiling water with cut tomatoes. When the skin begins to pull away from where you scored them, they are ready to cook.
- Return the lightly blanched tomatoes to the boiling water for 10 minutes.
- Allow your stewed tomatoes to cool completely before transferring them to a jar or freezer bag.
Tomato Sauce
- Cook your tomatoes in the manner described above.
- Once the stewed tomatoes have cooled, pass them through a mesh sieve or food mill to remove any remaining pieces and seeds.
- Fill freezer-safe jars halfway with thinned sauce, leaving at least one inch of head space at the top.
