How to Grow Tomatoes in Your Garden? Online Home Guides
Place the whole tomatoes (or slices or pieces) in a single layer on a cookie sheet lined with parchment. Place in the freezer to flash freeze until mostly frozen-about 2-4 hours, depending on the size. Remove from freezer and store in a freezer container, freezer bag, or jar, making sure to leave at least 1 inch of air space if using a jar.
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Core the tomatoes. Holding your knife at an angle, cut a circle around the stem end of the tomato, or where it used to be attached to the plant. Remove the wedge of tomato core. Flash freeze tomatoes. Arrange the tomatoes in a single layer on a rimmed baking sheet, and freeze until solid. Transfer to freezer containers.
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Step 2. With a small paring knife, remove the stem and gently squeeze the tomato from the other end - it will "pop right out" of its skin. And even easier, most of the time, if it has a small blemish, the blemish will come off with the peel. If not, simply use your knife and cut it out. You are ready for the next one.
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Place on a freezer-safe tray and freeze until firm. Place as many tomatoes into a zippered freezer bag (do not use a non-freezer bag). Close the zipper almost to the end then choose 5 OR 6 below. Place the bag into a bowl of water (being sure not to let any water enter into the bag) which will push out the air, then close the zipper completely.
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For a quicker thaw, you can place the frozen tomatoes in a bowl of cold water. Change the water every 30 minutes until the tomatoes are fully thawed. This method usually takes about 30-60 minutes. If you are in a hurry, you can also use the microwave to thaw the tomatoes. Place them in a microwave-safe dish and use the defrost setting in short.
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This is yet another small yet mind-blowing tip from David Tanis and his book Heart of the Artichoke. He describes freezing bags of whole fresh tomatoes for quick tomato sauces and soups all year round, and actually prefers this to canning. Thawed on the counter, he says the skins easily slip off the fruit.
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Transfer to the frozen tomatoes an air-tight freezer bag or container and store in the freezer. Blanching. Prepare Ice Bath - Fill a bowl with cold water and 1-2 cups of ice. Blanch Tomatoes - Bring a pot of water to a boil. Gently add the tomatoes to the pot of boiling water and blanch for 30 seconds.
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Step one: Freeze uncovered. Rinse and dry the tomatoes and spread them on a rimmed baking sheet lined with parchment. Slide them into the freezer until solid, 2 to 3 hours. Step two: Seal tightly.
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Arrange tomatoes in a single layer on the baking sheet. Place baking sheet in the freezer and chill until frozen, at least 2 hours. Once frozen, transfer to freezer bags or other airtight container. Thaw frozen tomatoes in the refrigerator, at room temperature, or under cool running water. Frozen tomatoes will keep 6 months to 1 year.
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To blanch, just drop whole tomatoes in a pot of boiling water and let them sit for about one minute. Immediately move tomatoes to an ice bath. Tip: A slotted spoon makes transferring easier. Wash, completely dry, and core the tomatoes. Arrange tomatoes in a zip-top bag so they can lay flat in the freezer.
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Rinse the tomatoes in warm water to remove any dust on the skins. Pat them dry or lay them on a towel until fully dry. Once the tomatoes have fully dried place them into large gallon-sized freezer bags. Remove as much air as possible and seal. Label the bags and place them in a single layer inside your freezer.
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To defrost frozen tomatoes, either allow them to thaw overnight in the fridge, at room temperature for about an hour, or under warm water. (You may not need to defrost them at all - could be used frozen whole or grated, depending on the recipe and called-for process.) Once defrosted, the skins should slip right off.
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1. Strain tomatoes through a food mill. Follow the recipe for freezing stewed tomatoes above and strain them through a food mill after cooling. 2. Fill freezer containers with sauce. Fill the sauce into freezer containers or jars, leaving one inch headspace. 3. Seal the jars. Close with lids and freeze.
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Thawing Under Cool Water. If you need to defrost the tomatoes quickly, you can run them under cool water. Place the frozen tomatoes in a colander and hold them under running water for a few minutes. This will help speed up the thawing process, but be sure to use cool water to prevent the tomatoes from cooking or getting mushy.
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Step 4: Freeze. Cut the tomatoes as desired and place them on a parchment-lined baking sheet. Place the baking sheet in the freezer and freeze for 30 minutes or until solid. Transfer the frozen tomatoes to a plastic freezer bag and label the bag with the date. Freeze for up to one year.
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Line a rimmed baking sheet with parchment paper and spread the cherry tomatoes on the baking sheet in a single layer. Place the baking sheet in the freezer for an hour or two or until the tomatoes are frozen solid. This will help prevent your cherry tomatoes from sticking together once frozen. 3. Transfer the frozen tomatoes.
