Is there any way to freeze tomatoes?
- Thread starter miainmd
- Start date
dawn_mo
Well-known member
Here is one I just made, and froze half of it . REC: Puttansca Sauce (low fat)
In looking at this recipe, I realize that I forgot the red wine and crushed red pepper flakes, and it still came out great. I used fresh yellow and red tomatoes from my garden instead of the canned ones. I have made it with canned and fresh tomatoes, and liked it both ways. I also made a batch of the Basil Baked Tomato sans garlic. I am going to take Ang's suggestion and freeze them. I will post some more that I have collected.
* Exported from MasterCook *
Puttansca Sauce (low fat)
Recipe By :Great Good Food/ Julie Rosso
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces Sauces
Silver Palate
Amount Measure Ingredient -- Preparation Method
2 ounces anchovy filets -- undrained
6 garlic cloves -- crushed
35 ounces plum tomatoes
2 tablespoons sun-dried tomatoes -- chopped
2 1/2 ounces capers -- drained
1/2 cup pitted coarsely chopped black olives
1/2 cup dry red wine
crushed pepper flakes
1 pinch sugar
sage
2 tablespoons balsamic vinegar
fresh ground pepper
Place the anchovies and garlic in a heavy medium-sized saucepan. Mash thoroughly into a paste. Add the tomatoes, capers, and olives, and stir over medium heat. Reduce the heat to low and add the remaining ingredients; simmer uncovered, for an hour. Taste and adjust the seasonings. Serve over 8 ounces of thin spaghetti.
- - - - - - - - - - - - - - - - - - -
Basil Baked Tomatoes Recipe #245838
From a fantastic award winningregional cookbook from the Junior League of North Harris County (Houston). It is called Texas Ties, and I have NEVER had a bad recipe from the book. I have not tried this one, but it sounds yummy.
by gourmetmomma
9 servings
2¼ hours 5 min prep
18 small roma tomatoes
3/4 cup chopped fresh basil
7 garlic cloves, minced
1/3 cup olive oil
kosher salt
Cut tomatoes in half lenghtwise.
Arrange the tomatoes cut side up in a shallow baking pan. Sprinkle with the basil and garlic; drizzle with the olive oil.
Bake at 200 degrees for 2 to 2 1/2 hours. The tomatoes are done when shriveled but still moist.
Cool to room temperature. Season with salt to taste just before serving.
Note: this is supposed to be a good pizza topping, pasta topping, or as an dition to grilled cheese sandwiches or tossed green salads.http://www.finerkitchens.com/swap/forum1/59403_REC_Basil_Baked_Tomatoes
In looking at this recipe, I realize that I forgot the red wine and crushed red pepper flakes, and it still came out great. I used fresh yellow and red tomatoes from my garden instead of the canned ones. I have made it with canned and fresh tomatoes, and liked it both ways. I also made a batch of the Basil Baked Tomato sans garlic. I am going to take Ang's suggestion and freeze them. I will post some more that I have collected.
* Exported from MasterCook *
Puttansca Sauce (low fat)
Recipe By :Great Good Food/ Julie Rosso
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces Sauces
Silver Palate
Amount Measure Ingredient -- Preparation Method
2 ounces anchovy filets -- undrained
6 garlic cloves -- crushed
35 ounces plum tomatoes
2 tablespoons sun-dried tomatoes -- chopped
2 1/2 ounces capers -- drained
1/2 cup pitted coarsely chopped black olives
1/2 cup dry red wine
crushed pepper flakes
1 pinch sugar
sage
2 tablespoons balsamic vinegar
fresh ground pepper
Place the anchovies and garlic in a heavy medium-sized saucepan. Mash thoroughly into a paste. Add the tomatoes, capers, and olives, and stir over medium heat. Reduce the heat to low and add the remaining ingredients; simmer uncovered, for an hour. Taste and adjust the seasonings. Serve over 8 ounces of thin spaghetti.
- - - - - - - - - - - - - - - - - - -
Basil Baked Tomatoes Recipe #245838
From a fantastic award winningregional cookbook from the Junior League of North Harris County (Houston). It is called Texas Ties, and I have NEVER had a bad recipe from the book. I have not tried this one, but it sounds yummy.
by gourmetmomma
9 servings
2¼ hours 5 min prep
18 small roma tomatoes
3/4 cup chopped fresh basil
7 garlic cloves, minced
1/3 cup olive oil
kosher salt
Cut tomatoes in half lenghtwise.
Arrange the tomatoes cut side up in a shallow baking pan. Sprinkle with the basil and garlic; drizzle with the olive oil.
Bake at 200 degrees for 2 to 2 1/2 hours. The tomatoes are done when shriveled but still moist.
Cool to room temperature. Season with salt to taste just before serving.
Note: this is supposed to be a good pizza topping, pasta topping, or as an dition to grilled cheese sandwiches or tossed green salads.http://www.finerkitchens.com/swap/forum1/59403_REC_Basil_Baked_Tomatoes
I freeze fresh whole tomatoes on a cookie sheet, then transfer to a freezer bag when they're solid.
In winter, take out as many as you need, and cover with warm tap water for a few minutes. The skins will slip off, and you can chop them and add them to soups, stews, or sauces. I sometimes just saute them in olive oil with garlic and frozen basil. You have to cook off the extra liquid, but the flavor is very fresh.
In winter, take out as many as you need, and cover with warm tap water for a few minutes. The skins will slip off, and you can chop them and add them to soups, stews, or sauces. I sometimes just saute them in olive oil with garlic and frozen basil. You have to cook off the extra liquid, but the flavor is very fresh.
music-city-missy
Well-known member
That is what I have done and really prefer it to any other way.
I do this to about 1/2 of my tomatoes
The first 1/2 I can.. into spagehetti sauce and tomato soup,, but the other 1/2 that I may end up doing more of and freezing( I did this last year, and wish I had done a lot more)..is this...
OVEN DRIED TOMATOES
FRESH WHOLE TOMATOES EXTRA VIRGIN OLIVE OIL KOSHER SALT(or sea-salt if available) Freshly ground BLACK PEPPER Begin by preheating the oven to 225°F. Place a flat rack over or into a baking sheet with sides. Give the pan and rack a blast of PAM as it helps the clean up later. Halve and core your tomatoes, placing as many as will fit, (rather closely together) cut side up, on the rack. This works best if the tomatoes are all approximately the same size although it's not critical. Once the tomatoes are on the rack, drizzle them with the olive oil and LIGHTLY sprinkle with salt and black pepper. That's it for prep! Now, place these babies in the oven and set your timer for anywhere between 6 and 9 hours . . . yup, that's right, six to nine HOURS! (I'll usually prep a batch before going to bed and pull 'em out in the morning) When the tomatoes are reduced by at least 60%, they're done. They'll still be juicy but will possess a remarkably intense "tomatoey" flavor. Just let them cool on the rack for an hour or so, (be sure to try one warm, it's amazing!) then store 'em in an airtight container. They'll last about a week in the fridge but chopped up and stored in the freezer, they'll last indefinitely
janei
I have 100 lbs of tomatoes on order for next week end..
The first 1/2 I can.. into spagehetti sauce and tomato soup,, but the other 1/2 that I may end up doing more of and freezing( I did this last year, and wish I had done a lot more)..is this...
OVEN DRIED TOMATOES
FRESH WHOLE TOMATOES EXTRA VIRGIN OLIVE OIL KOSHER SALT(or sea-salt if available) Freshly ground BLACK PEPPER Begin by preheating the oven to 225°F. Place a flat rack over or into a baking sheet with sides. Give the pan and rack a blast of PAM as it helps the clean up later. Halve and core your tomatoes, placing as many as will fit, (rather closely together) cut side up, on the rack. This works best if the tomatoes are all approximately the same size although it's not critical. Once the tomatoes are on the rack, drizzle them with the olive oil and LIGHTLY sprinkle with salt and black pepper. That's it for prep! Now, place these babies in the oven and set your timer for anywhere between 6 and 9 hours . . . yup, that's right, six to nine HOURS! (I'll usually prep a batch before going to bed and pull 'em out in the morning) When the tomatoes are reduced by at least 60%, they're done. They'll still be juicy but will possess a remarkably intense "tomatoey" flavor. Just let them cool on the rack for an hour or so, (be sure to try one warm, it's amazing!) then store 'em in an airtight container. They'll last about a week in the fridge but chopped up and stored in the freezer, they'll last indefinitely
janei
I have 100 lbs of tomatoes on order for next week end..