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(Lifehacker)   You're freezing your tomatoes wrong   (skillet.lifehacker.com) divider line
    More: Obvious, Fruit, Peel, Cooking, Ethylene, Salsa, Tomato sauce, publication's entire conversation, Vitamin C  
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581 clicks; posted to Food » on 13 Aug 2020 at 3:20 PM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



12 Comments     (+0 »)
 
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2020-08-13 3:35:13 PM  
TFA is still wrong.

You slice them, then freeze them.  The skin peels off nicely so you can make sauce with them, and by freezing them in slices they thaw much more quickly.
 
2020-08-13 3:36:21 PM  
I'm not going to lie. I didn't think you could freeze fresh tomatoes and later defrost them and end up with usable tomatoes. Maybe I was taught wrong, but I learned that producers have tried for years to find ways to effectively freeze them in order to have them available year round but failed.

Who knew the secret was just to 'put them in the freezer'?
 
2020-08-13 3:45:45 PM  
Well, yeah subby, you're supposed to blanch, peel, and can them.
 
2020-08-13 4:09:21 PM  

We Ate the Necco Wafers: I'm not going to lie. I didn't think you could freeze fresh tomatoes and later defrost them and end up with usable tomatoes. Maybe I was taught wrong, but I learned that producers have tried for years to find ways to effectively freeze them in order to have them available year round but failed.

Who knew the secret was just to 'put them in the freezer'?


I would think freezing them would change the texture once thawed if you're trying to eat them whole/sliced/etc. I know when I've tried freezing fresh salsa the tomatoes came out mushy. If you're making a sauce with them maybe that doesn't matter since they're getting cooked anyways.
 
2020-08-13 5:22:52 PM  

EmperorSled: We Ate the Necco Wafers: I'm not going to lie. I didn't think you could freeze fresh tomatoes and later defrost them and end up with usable tomatoes. Maybe I was taught wrong, but I learned that producers have tried for years to find ways to effectively freeze them in order to have them available year round but failed.

Who knew the secret was just to 'put them in the freezer'?

I would think freezing them would change the texture once thawed if you're trying to eat them whole/sliced/etc. I know when I've tried freezing fresh salsa the tomatoes came out mushy. If you're making a sauce with them maybe that doesn't matter since they're getting cooked anyways.


Freezing pretty much anything results in some degree of cell wall damage due to ice crystals.  Commercial flash freezing causes less damage than just sticking something in a (comparatively warmer) home freezer, but even flash freezing results in a product that has a different texture from fresh.

In other words, you're correct.  Under no circumstances do you get a slicing tomato out of the freezer that's still usable as a slicing tomato once it has been defrosted.  The same applies to anything with a similar water content.  TFA assumes most people already knew this but probably should have specified.

Previously frozen tomatoes make passable tomato sauce, and stand in for crushed tomatoes just fine once they've been put through a food processor, but I wouldn't bother with them for anything else.
 
2020-08-13 6:13:59 PM  
Meh. I tried freezing one solid (to use for some kind of sauce at a later date) as an experiment. (shrug) I  mean, it didn't save any time or effort. Honestly, just make the sauce before the tomatoes go bad, THEN freeze. It's not that hard.
 
2020-08-13 6:16:59 PM  
f*ck your tomatoes

/f*ck your wife
 
2020-08-13 6:31:28 PM  
Ina Garten said that freezing or even refrigerating tomatoes kills the flavor.  That's why grocery store tomatoes often taste plain.  And I trust Ina.
 
2020-08-13 7:17:57 PM  

Xythero: Ina Garten said that freezing or even refrigerating tomatoes kills the flavor.  That's why grocery store tomatoes often taste plain.  And I trust Ina.


That's correct, but it's not the whole story.  Chilling tomatoes does make them tasteless, but even if the grocery store in question doesn't refrigerate their fruit, grocery store varieties like the beefsteak are bred for color and the ability to survive long shipping times rather than for taste.

They're also picked when green and ripened after harvest with ethyline gas.  This results in a uniformly red (or pink, in more unfortunate cases) tomato, but not one that has had the chance to develop any flavor.  Fruit doesn't develop sugar after it has been taken off the vine.  This is as true of tasteless supermarket tomatoes as it is of bland supermarket strawberries and horrid supermarket melons.
 
2020-08-13 7:59:30 PM  
I love growing em, I love a good red sauce, and I love pizza. But I can't for the life of me eat a raw tomato. That brainy, metallic, slimy...scouse me..

/yeah, I'm about the only one. I know.
//just learned a proper red sass too
 
2020-08-13 11:32:31 PM  
My mother dropped ripe tomatoes in boiling water. She dipped them out with a slotted spoon. The skins slipped off. Then she stored them in ziplock bags in a deep freezer. In the winter, she chopped onion and cooked them down a bit, added chopped tomato from the deep freezer, and seasoned the resulting tomato soup with a little salt and pepper. Sometimes she would serve toasted cheese sandwiches with the soup. If it was very cold out, she would toast the sandwiches in the oven with the oven door ajar to add warmth to the house.
 
2020-08-14 3:21:49 PM  
Cut in half through the equator, squeeze out seed gel; drink seed gel. Taste and smell fresh? Freezable. Taste off? Eat fresh or bring to full rolling boil before freezing as sauce.

Dehydrate halves, or slow and low roast so they are less bulky and soft/flexible. Pack tightly in freezer bags.

When thawed, slip off the skins and put the skins back in the freezer. When you have a big batch of skins, either make tomato salt by stirring in an equal weight of salt, then drying and grinding; or dry and grind skins alone for tomato powder.
 
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