Guest guest Posted October 5, 2007 Report Share Posted October 5, 2007 Just information for the group, in case you encounter the tomato abundance that we had....or if you have a bunch laying on the counter but you are going on a trip.... This year we produced literally hundreds of pounds of tomatoes in different varieties (in a 1/8 acre block that also has a house on it). I made sauces, dried them, canned them, juiced them, ate a lot of them, gave a lot of them away....during the peak production weeks we were so overwhelmed we decided to freeze some of them whole, unpeeled and raw, in a couple of gallon size zip lock bags. I had never done that before. Last night i made the cream of roasted corn soup I had posted here, and it called for 4 medium tomatoes to be blended in with the corn. We only had 1 fresh for a salad, and just a few cherries left in one of the remaining bushes.... So I went to the freezer and pulled out one of the bags. They were like little red round rocks, very easy to separate. They happened to be Mamatomos (japanese pink colored variety). It worked out great! once they thawed enough, the peel slipped right off, they were easy to trim and once thawed they made a great sauce. Such an easy thing to do! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2007 Report Share Posted October 5, 2007 Great way to preserve the harvest....much less labor-intensive than peeling/cooking all those tomatoes at once....! I do the same thing, only difference is I core and cut the tomatoes in half before freezing. Matter of fact....today I made a pinto bean soup that called for 1 1/2 cups of diced tomatoes. I pulled one of my bags of frozen tomatoes out and used those. I've also found if you need them quickly, just run some warm water over them and you can peel them easily. On 10/5/07, cabrita_trl <roseta_lleo wrote: > > Just information for the group, in case you encounter the tomato > abundance that we had....or if you have a bunch laying on the > counter but you are going on a trip.... > > This year we produced literally hundreds of pounds of tomatoes in > different varieties (in a 1/8 acre block that also has a house on > it). I made sauces, dried them, canned them, juiced them, ate a lot > of them, gave a lot of them away....during the peak production weeks > we were so overwhelmed we decided to freeze some of them whole, > unpeeled and raw, in a couple of gallon size zip lock bags. I had > never done that before. > > Last night i made the cream of roasted corn soup I had posted here, > and it called for 4 medium tomatoes to be blended in with the corn. > We only had 1 fresh for a salad, and just a few cherries left in one > of the remaining bushes.... So I went to the freezer and pulled out > one of the bags. They were like little red round rocks, very easy > to separate. They happened to be Mamatomos (japanese pink colored > variety). It worked out great! once they thawed enough, the peel > slipped right off, they were easy to trim and once thawed they made > a great sauce. Such an easy thing to do! > > > Quote Link to comment Share on other sites More sharing options...
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