Tuesday, September 25, 2012

Frozen Whole Tomatoes

This is the easiest way to preserve tomatoes, but you do need freezer space. Simply wash whole, ripe, perfect tomatoes and leave them out to dry. Once dry, put them in plastic bags and stick them in the freezer. When you’re ready to use them, simply take out however many you need and either hold them under warm running water for a minute or so or stick them in hot water. Either way, the skin will slide right off. Cut out the core, and they’re ready to use. Frozen tomatoes lose their fresh tomato texture and really need to be cooked. Slice them up and use them in soups, or stews, or chili, or spaghetti sauce, or, my favorite, in scrambled eggs. Don’t expect to end up with chunks or slices of tomato after it’s cooked. It cooks down to pretty much nothing, but leaves behind its color and its tomato flavor.

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