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Question about preserving tomatoes

post #1 of 11
Thread Starter 

This year we decided to freeze our crop of tomatoes instead of the regular canning ... have any of you had much luck doing it this way?

 

We basically blanched them to remove the skins and then cored and vacuum sealed them, dehydrated some and juiced some Roma's and put everything into the freezer

post #2 of 11

Haven't tried the same methods.

 

We just threw them whole in the freezer and when you want to use them, you run them under cold water and the skin comes of easily. They become quite watery though, so only useful for stews and they need to cook for a while to get rid of the excess moisture.

 

I have also boiled them all up till soft (with skin and all) and then push through a mouli and then freeze. That works better, but takes a lot more time.

 

I have never dehydrated them. Let us know how that works out!

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post #3 of 11

I have experience dehydrating tomatoes. The resulting texture is an issue as it is leathery even after reconstituting.

Also the flavor is really intense, especially those grape and cherry tomatoes.

post #4 of 11

I grow plum tomatoes and freeze them for sauce.

 

Peel by dunking in boiling water and run them thru a hand cranked food mill that strains out the seeds. 

 

Freeze the puree in plastic bags.

 

The puree cooks down to a nice sauce.

post #5 of 11

Freezing is a fine way to go I think as long as you don't keep them in the freezer for too long. Your method sounds like an excellent one. Often I don't keep fruits and vegetables in the freezer so long that the vacuum sealing is necessary just a good ziplock.

 

We have some really excellent canning articles on ChefTalk from an experienced canner @JustPJ some of her articles are here:

 

 

Preserving The Gardens Bounty In A Jar
By WKHarmon Posted 366 views

 

 

 

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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
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Bacon (I made)
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post #6 of 11

Funny, I just watched an episode of Martha Stewart's Cooking School on PBS.

(Please don't judge me, I think she has a place in the culinary world even though she's so dang condescending)

The topic was preserving and she demonstrated Confit Tomatoes.

I think that I shall save this on our DVR, so that when the tomatoes are in full swing, I'll try mt hand and it.

post #7 of 11

I can most of my tomato, some whole ones go in the freezer after taking the core out. I am not picky about the skin, so cook with it on.

post #8 of 11

I freeze them too. After blanching and coring I quarter and let sit in a colander, and freeze the juice in jars. Freezing  breaks down the tomatoes so much and releases all their liquid, it makes whatever I'm making too juicy. I've been using ziplocks, but this year I'm using canning jars.Trying to get away from plastic. All the jars I have are new enough they are freezer safe.

post #9 of 11
I completely dry the tomatoes in my electric dehydrator and then put them in canning jars. Once I have a few jars full, I put the dried tomatos in my Nutribullet and grind them into powder! The resulting "tomato dust" goes on EVERYTHING. Cooked rice tastes a little bland? Shake on some tomato dust! Hamburger needs a kick? Tomato dust! Soup needs some pizazz but you don't want to add the bulk or the liquid of actual tomatos? Tomato dust! Honestly, I put this stuff in a Lawreys salt shaker and use it on everything, every day. Adds "kick" without adding tomato bulk. So easy to make & also it keeps well in the jars, in my experience.
post #10 of 11

I do that sometimes.  If you freeze the tomatoes you do not have to remove the skins.  They will come of easily once defrosted.

post #11 of 11
Quote:
Originally Posted by freerangeflock View Post

I completely dry the tomatoes in my electric dehydrator and then put them in canning jars. Once I have a few jars full, I put the dried tomatos in my Nutribullet and grind them into powder! The resulting "tomato dust" goes on EVERYTHING. Cooked rice tastes a little bland? Shake on some tomato dust! Hamburger needs a kick? Tomato dust! Soup needs some pizazz but you don't want to add the bulk or the liquid of actual tomatos? Tomato dust! Honestly, I put this stuff in a Lawreys salt shaker and use it on everything, every day. Adds "kick" without adding tomato bulk. So easy to make & also it keeps well in the jars, in my experience.


Awesome idea........

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