Tomato Freezing

Tomato Freezing.

Tomatoes can be successfully stored for long periods by freezing. All our surplus fruit can be sold, given away or stored. The best way to do this is to tin them or freeze them. Tinning them in my view kills off a large percentage of the flavor.

The only method that works successfully is to freeze them. There is something very enjoyable about eating your summer produce in a hot dish in the middle of winter when others have to rely on tinned tomatoes or imported tasteless ones with a carbon footprint the size of New York
There are two ways that I favour. The first is the simplest:
First wash the fruit to be frozen and then dry them thoroughly, at this point it is best to dry freeze them. To do this place them on a flat tray separated by a little space they should not touch. Then place them in the freezer for 24 hours. Once they are fully frozen, pack them into zip-up plastic freezer bags and place in the deep freeze, where they can be stored for up to 6 months.
When taken from the freezer for use, the skins can be removed simply by holding them under a tap running warm water, they can then be cooked from frozen.
If it is intended to fry them cover the pan until they stop spitting.

The second and more complicated way is to wash the fruit when first picked and then blanch them. Once blanched, the skins can be removed, and at this point each tomato can be cored if you so wish, removing the centre of the fruit. The fruit is then dried, and when dried placed in zip-up plastic freezer bags and stored in the freezer.


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