How to freeze tomatoes

Tomatoes, which are sold in winter in the stores, do not have a bright summer taste and are very expensive. Many hostesses freeze these vegetables in the winter to prepare sauces and gravy from them in winter. Also ice cream tomatoes are great for adding them to stew, soups, pizza, spaghetti. For fresh salads, they are certainly not particularly suitable, but all other dishes with bright fragrant frost are obtained very tasty.

1

Tomatoes for freezing

• For winter storage in the freezer, absolutely any tomatoes are suitable. Small Cherry can be laid in integers, medium - cut with slices or circles, large - you can crush a cube or even make a liquid tomato mass.
• The color of the tomatoes does not absolutely affect their freezing. Frost red, pink, yellow, dark.
• Do not use unripe tomatoes for freezing. After thawing, they will become very acidic and even sugar will not save the dish.
• For a whole freezing, choose tomatoes with quite thick skin. For cutting, take fruit with a dense pulp. For twisting, absolutely any way of tomatoes are suitable.
• Pay attention to the integrity of the skins. All slightly damaged or wild tomatoes are suitable only for tomato mass.

2

Frost whole tomatoes

The process of such frost is very simple:

1. Selected small or medium tomatoes rinse in cold water. If there are tails on any fruits, you do not delete them. Vegetables dry on napkins.
2. Spread prepared tomatoes on flat dishes in one layer.
3. Send dishes with vegetables in the freezer. If your refrigerator has a function "fast freezing" or "freezing shock", then turn it on.
4. After 6-8 hours, remove the tomatoes from the freezer and spread them on hermetically closing packages.
5. Packages with tomatoes again send to the freezer.

Whole tomatoes in the winter put in soup or stew. Before that, hide them with boiling water and remove the skirt. You can also decorate with them pizza - put them on top of cheese without defrosting.

3

Frost tomatoes with circles or slices

For this freeze, select Tomatoes with a dense pulp and intact skurt.

1. Tomatoes wash and dry.
2. Cut vegetables with circles with a thickness of 5 mm or not very thick slices. Try to the thickness of the blanks was the same.
3. Cutting boards or flat plates are styled with a culinary film. Lay on her slices or circles. Watch that they do not touch each other.
4. Freeze tomatoes to the solid state.
5. Remove the freeze from the boards and spread into small sachets. In each bag, put no more than 200-300 grams of circles or poles. This quantity is enough to add them to sauce in winter, put on pizza or decorate the casserole.

4

Freezing of tomatoes cubes

The technology of this freezing is no different from the previous one. Clean dry tomatoes cut into cubes, freeze on plates, and then spread over the packages. If you want, before cutting, remove the skin from tomatoes. To do this, overlap them with boiling water, and then lay down very quickly into icy water.

Tomatoes cubes and without skins are perfectly suitable for sauce to spaghetti. Put them on a frying pan with olive oil and put together with a crushed bow and garlic.

5

Freezing of tomato mass

This kind of frost is the most universal because you can put a thick tomato mass in the winter in the winter.

1. Ripe and even surpired tomatoes wash and cut arbitrarily. When cutting, remove all damaged places.
2. Twist the prepared raw materials on the meat grinder.
3. Add any spices to tomato mass: crushed garlic, chopped greens, spicy herbs. Do not put only salt, as it will not give the masses well to harden.
4. Spread the tomato mass into small silicone molds for ice or in the molds of bigger, which are intended for baking cupcakes.
5. Install the molds with tomato on smooth boards, and already send them to the freezer.
6. Freeze the mass to the state of the ice.
7. Shake red ice cubes from the molds and fold them into packets.
8. Store in the freezer, getting several cubes for the preparation of a particular dish.

6

Freezing of dried tomatoes

If you like tomatoes dried and poisoned by them for the winter, you probably keep them in olive or vegetable oil. Sometimes the oil in banks may shoot (due to non-observance of the fill technology of tomatoes) and then you have to throw out tomatoes. In order not to risk a delicious product, the next time prepare frozen dried tomatoes.

1. Select the tomatoes of the same elongated shape and with a rather dense pulp. Cut them along two halves.
2. Remove the seeds and juice from tomatoes with tea spoon.
3. Tomatoes put on a sheet with parchment cut side down. It is necessary in order to make an excess juice with them.
4. Install the deco with halves to the oven at a temperature of 50-60 degrees. Keep the oven rooted.
5. After 30 minutes of half turn over the cut up.
6. Dry Tomatoes 5-6 hours before the state, as they become elastic and slightly crumpled.
7. Remove the dried tomatoes from the oven and let them completely cool.
8. Spread tomatoes on packages and deposit into the freezer.

In winter, a portion of such tomatoes can get from the refrigerator and make a tasty snack from them. Prinush the dried tomatoes with salt, pepper, granulated garlic and sprinkle with olive oil.

And, of course, video on the topic. See, learn, prepare winter dishes with fresh tomatoes.