How to freeze tomatoes for the winter

Frozen tomatoes can be stored up to two months.

How to prepare tomatoes for freezing

For harvesting, choose strong and firm fruits. So they will spread less and retain their shape as much as possible.

Wash the tomatoes thoroughly under cold running water and dry them with a towel. Carefully cut out damaged and soft areas, if any, with a knife. Such fruits can be used to harvest pieces.

How to freeze whole tomatoes

Whole fruits after defrosting can be used for salads, stews, sauces - in general, any dishes where tomatoes may be needed.

Line a cutting board with parchment paper or cling film. Arrange completely dry tomatoes on it with the stalks down so that they do not touch each other. Put the vegetables in the freezer for about 12 hours. It may take more or less time - it all depends on the features of household appliances and the size of the fruit.

Take the tomatoes out of the freezer. They must be hard as stone.

Arrange vegetables in plastic bags. You can take regular or with a zip fastener.

Press down on the package to release excess air. Seal or tie the bag in a knot and place in the freezer.

How to freeze tomato slices

Chopped vegetables come in handy when you want to cook, for example, pizza, pasta or a pie.

Cut the fruit into pieces of the desired shape and size: quarters, cubes, rings, half rings or halves.

Line a plate or other surface with parchment paper, paper towels, or cling film. Lay the tomato slices on it in a thin layer and let the excess juice drain.

Divide the pieces into bags. To save space when storing, flatten the pack and then close the zip or tie the end in a knot.

Send bags of chopped tomatoes to the freezer.

How to freeze tomato puree

Such a blank can easily replace tomato paste. Plus, making and freezing mashed potatoes is a great way to process a large crop and save space in the freezer.

Remove stems from vegetables with a sharp knife.

Make a small cross cut in the skin at the bottom of the fruit.

To make the puree tender and homogeneous, the tomatoes must first be blanched. Put a pot of water on the fire. When the liquid boils, lower the fruits into it for 1-2 minutes.

Remove vegetables from boiling water and transfer to a bowl of cold water and ice. Let the tomatoes cool completely.

Remove the skin from each tomato. After blanching, it will separate easily.

Cut the tomatoes into quarters. Place the pieces in a saucepan and lightly knead them with your hands or kitchen utensils to release the juices from the vegetables. Cover the container with a lid and put on fire.

When the tomatoes boil, remove the lid from the pot, reduce the heat to medium and cook them, stirring occasionally. In the process, excess liquid will evaporate. The longer you cook the vegetables, the thicker the puree will be. On average, the process takes 2-3 hours.

When the puree is thick enough, remove it from the heat. Place a colander over a saucepan or bowl, pour the tomatoes into it and rub with a spatula to separate seeds.

If you want a thicker puree, put the pot back on the heat and simmer down to the desired consistency.

Let the tomato puree cool completely. Pour it into silicone molds or ziplock bags.

Send the puree to the freezer for storage.