Fresh Frozen Tomatoes


The 36 tomato plants we planted in the spring are in full heat-of-the-summer gear producing an abundance of fruit. We found the following recipe to freeze fresh tomatoes. We find that the Roma tomatoes work best due to their fleshy tomato content. We removed the skin on the tomatoes, chopped them up a bit, bagged them and placed them to the deep freezer.

YES - It is possible to quickly freeze raw tomatoes without blanching them first. Frozen tomatoes are best used in cooked foods such as soups, sauces and stews as they become mushy when they're thawed. We made up a batch of spaghetti sauce. The tomatoes cooked down to small chunks and the tomato pulp produced a tomato sauce consistency. The flavor was just like summer-time tomatoes.

Tomatoes should be washed thoroughly before processing. To remove the skin, dunk several tomatoes in boiling water for about one minute then place them in ice water. The skins will just slip off the tomato. Place tomatoes in a good quality freezer bag, remove all the air before sealing and then freeze.

Tomatoes may be frozen whole, sliced, chopped, or puréed. Additionally, you can freeze them raw or cooked, as juice or sauce, or prepared in the recipe of your choice. Thawed raw tomatoes may be used in any cooked-tomato recipe. Do not try to substituted them for fresh tomatoes, however, since freezing causes their texture to become mushy. Tomatoes should be seasoned just before serving rather than before freezing; freezing may either strengthen or weaken seasonings such as garlic, onion, and herbs.


 The Tomato


The tomato is a herbaceous, usually sprawling plant in the Solanaceae or nightshade family, as are its close cousins potatoes, chili peppers, tobacco, eggplant and the poisonous belladonna. It is a perennial, often grown outdoors in temperate climates as an annual.

The tomato is native to South America. Genetic evidence shows that the progenitors of tomatoes were herbaceous green plants with small green fruit with a center of diversity in the highlands of Peru. These early Solanums diversified into the dozen or so species of tomato recognized today. One species, Solanum lycopersicum, was transported to Mexico where it was grown and consumed by prehistoric humans. The exact date of domestication is not known. Evidence supports the theory the first domesticated tomato was a little yellow fruit, ancestor of L. cerasiforme, grown by the Aztecs of Central Mexico who called it xitomatl, meaning plump thing with a navel, and later called tomatl by other Mesoamerican peoples. Aztec writings mention tomatoes were prepared with peppers, corn and salt, likely to be the original salsa recipe.

Many historians believe that the Spanish explorer Cortez may have been the first to transfer the small yellow tomato to Europe after he captured the Aztec city of Tenochtítlan, now Mexico City in 1521. Yet others believe Christopher Columbus, an Italian working for the Spanish monarchy, was the first European to take back the tomato, earlier in 1493. The earliest discussion of the tomato in European literature appeared in a herbal written in 1544 by Pietro Andrea Mattioli, an Italian physician and botanist, who named it pomo d’oro, golden apple.

The word tomato comes from a word in the Nahuatl language, tomatl. The specific name, lycopersicum, means "wolf-peach". - wikipedia

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