Freezing Tomatoes Many Ways
I just love the idea of having garden quality tomatoes all year long. I just have not taken the plunge into canning. Honestly, it kind of scares me. I am a simple girl! I kept hearing more and more ways of freezing tomatoes. I can do that! And when my local farmer started selling 1/2 bushels, I went for it. What made this easy, was that my farmer gave me a variety of tomatoes – some small, plum, heirloom. I could pick and choose which ones fit the methods the best.
I made 2 types. The first was a quick, fresh tasting sauce made by roasting the tomatoes, adding some garlic and few other spices and simmering on the stove for a bit. The second way was a more traditional longer cooking method using my slow cooker. I reused some of my glass jars and in the freezer they went.
Yup! I just washed them and tossed them in a freezer bag as is. Turns out my Mom and a friend do this all the time. I’ll use these for any dishes that call for fresh tomatoes that are then cooked.
Pureed And Diced
For the puree, I cored several tomatoes then I just tossed them into the food processor, peels and all, and blended away. For the diced tomatoes, I blanched and peeled the skins then chopped. I love that I can now stop buying canned tomatoes. Actually I had stopped using the canned tomatoes completely and just didn’t make those recipes anymore. Some were favorites though so I’m so glad to have these tomatoes to use instead.
Tomato Leek Soup
I happened to have a bunch of leeks that I needed to use so I made some tomato leek soup. I simmered this mixture for a bit then blended it with my immersion blender. YUMMY! This didn’t even make it to the freezer.
OK, oven-dried tomatoes. I picked out the smaller tomatoes and halved them. Placed them on a baking sheet and roasted in the oven for about 6 hours on 200 degrees F. I then froze them to keep them fresh.
Sliced a bunch, olive oil, salt, pepper and into the oven they went on 400 degrees F for about 30 – 40 minutes, possibly less depending on the size of the slices.. I have several pasta recipe that call for roasting tomatoes.
And that was it! 1/2 bushel processed almost effortlessly in over about 3 days.
I am so glad I challenged myself to do this. I have a beautiful variety of tomato products to use all winter.
Do You Freeze Tomatoes?