How To FREEZE TOMATOES properly for Quick & Easy Storage
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- Опубликовано: 15 июл 2024
- In this organic garden to table video, Brian shows you a a few ways to preserve your tomatoes by freezing them.
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Even easier, I wash and core my tomatoes. Then, I put them in a food processor...skin and all...pour the mix into freezer bags and freeze the bags on trays so that they lie flat. Great for stews and sauces and saves lots of time.
I do the same, skin and all :)
I just got a beast of a food processor and will do this if not canning. Thanks for the idea. It just made quick work of pesto...yay! My basil runneth over. So that gives me the idea to throw it into the processor tomatoes. 🙂
I used to do this also, however according to some accounts, skin and seeds should always be removed as they make the sauce bitter and contain unhealthy lectins. So I started removing both skin and seeds through a food mill and the taste is definitely better.
@@plantsoverpills1643 Thanks for this info! I did some research (read both sides) and discovered the jury is still out on whether lectins are unhealthy. I've been freezing tomatoes for at least 30+ years. I have never noticed a bitter taste. I'll continue to watch for any new information forthcoming. Thx again!
Exactly, why would you throw away all that healthy fibre when you can blend it so it's not noticable anyway! I add eggs and other ingredients to blended toms and use for quiches!
“TOMATO TUESDAY” !! Woohoo! Thank you.
You're welcome!
it's Tomato Wednesday in Australia ;)
Fill a freezer bag with tomatoes, single layer. Close the ziplock bag except for enough room for a straw. Suck the air out of the bag through the straw, pinch the straw to block air from releasing as you finish closing the bag. This removal of air helps prevent freezer burn.
I have seen others core and score before freezing or freeze them whole. Personal preference, either way works.
I just froze several bags of slicers and a bag of cherry tomatoes. Had to pick anything blush or orange to get ready for an early freeze and snow tonight.
I used to do the skinning trick myself but still find it takes some time. The best way I've learned so far is a very simple sauce recipe that all goes into an oven roasting tray, tossed in oil, herbs and garlic, skins and all, roasted at 180 degrees C and then blended up. Reeeeaaaally tasty and ready made sauce.
For how long??? Thanks.
My wife makes the best sauces-all the way to ketchup. We plant 18 to 24 plants and collect our tomatoes into the freezer during the course of the summer. Do not waste the nutrients found in the skins. After thawing the tomatoes we boil them down, along with peppers and onions, and run everything through our Victoria strainer. We then add sugar, salt, pepper and other spices and cook the sauce on down to the desired consistency...and can the results. We generally process at least 5 bushels of tomatoes and make all of our own, homegrown tomato products. We make it to our taste-rave reviews.
Great to know! I’m going to try to grow the San Marzano tomatoes in my garden! 🍅 learn something new every video! Thank you!
You're welcome!
I’m pumped to learn about canning! Yessssss!
Good!
Perfect timing and the peeling tip is game changer!
Gardening has been my saving grace during this quarantine (anyone else?!) and I look sooooo forward to your videos, Brian, thank you!!!!!!!! Sending love and support to this gardening community here and hope you and your plants are well!
Love these quick videos. One tip get yourself a tomato shark, they make coring tomatoes effortless and you don’t risk cutting yourself with a sharp knife!!
WOW! That skinning a frozen tomato is awesome. Whodda thunk it? That will make a big change in my mator handling, thank you very much!
So excited to see other ideas on the channel. Some great tips here. Last year I blended my tomatoes, then froze each ziplock bag flat on a cookie sheet. Then the flat bags stack beautifully in the freezer, takes less space and thaws quickly. I’ve also seen putting the blended tomatoes in ice cube trays, freezing and then putting the frozen cubes in a bag. You can then put one cube per tablespoon in recipes. So excited to see the “blossoming” of the channel. Hope you, Emilie and Noah had a great vacation! ❤️🍅😀
Two really great tips! Thank you!
@@phil7394 I used mine within six months.
Thank you. A great tip for removing pesky skins. Can your canning friend - perhaps after dealing with tomatoes - also show us how to preserve other vegetables, such as beans, peppers etc? I feel that “gardening” includes not only seed selection, growing for transplanting, soil maintenance etc, but also preserving the harvest for off-season use. Knowing how to do it properly would be a valuable skill.
We might just do that on a separate video.
I didn't know it was so easy to freeze tomatoes. Thanks
This has been the best help for what I want. THANK YOU so much for this.
Just did this today! Thank you! 😊 Can’t wait you see the canning video!
I always love your videos. They are str8 to the point and jam packed with practical advice that actually works. I garden in sub-tropical Brisbane, Australia and I find most of your advice translates really well. Summers here are 80- 90 degrees but more humid than yours and our winters are really mild. No frosts and 60 and 75 degrees. I can grow most things year round with the exception of brassicas which have a pretty small window. I have a glut of tomatoes at the moment so I will freeze them rather than can them.
2 days late😕 with all this heat I picked about 20 tomatoes Saturday cut them up and froze them. Now I know for the rest of them. Thanks
You're welcome!
Caught up with this video a couple years later - genius - thank you!!
I do very similar. I have a small chest freezer. I place a bucket in the bottom with a sheet pan on top. As tomatoes ripen I set them on the pan overnight then put them in the bucket. They don’t stick together and I can take out as many as desired for whatever I’m cooking.
I washed, cored my heirloom brandywine tomatoes and sliced them crosswise to at least take as much seeds i can before i stored them in ziploc to freeze. So i can put more in the bag, yes less water also. I thought i’d share my little expertise. Thanks!
Thank you!
It's mad early in Kenya.. I happened to be up 🇰🇪🇰🇪💙💙💙💚💚💚 thank you so much for this video
Terry... Blessings to you in Kenya from the state of Georgia in America.
You're welcome!
Great tips in a short video, thanks. We also like to dry San Marzano and other plum tomatoes. Cut off the tops, scoop out the seeds and pulp and sun dry or dehydrate on a rack (no aluminum). Store in olive oil in the fridge.
I got to you for best advice. You're a great instructor. TYVM
Learning every week from your videos. Thanks.
You're welcome!
Can't wait till next week!!
Good! Me too
Thank you! Great info as I have an abundance of ripening tomatoes! 🥰🍅
SO LOOKING FORWARD TO FRIDAY!! My peppers are still loaded with fruit, and I think Ive created some Frankenpeppers, but can't wait to get them ready for winter!! 🥰🌶
Thank you so much.
Thank you!
Bon Appétit had an article a few weeks ago that suggested partly dehydrating the tomatoes (in an oven on low, no dehydrator needed) before freezing them, for better texture. It would be interesting to try both methods and see how the results compare.
Can't wait for your over winter pepper plant video. I think i had beginners luck last year in San Diego. Looking forward to see where my gut hunch was right.
Loving these videos!!
Thanks Brian, you are teaching an old dog new tricks!!😍
You're welcome!
This has been soooo helpful! Thanks!!!
You're welcome!
Thanks 👍
Have you ever considered fermenting them? So healthy and delicious. Thanks for all your videos!
Awesome!!! I learned something today.
Great!
Thank u...
Cool! We make our sauce right away with all the ingredients. We have a huge garden and subbed for the pepper vid. Zone 5. Thanks
Thank you!
Good tip for peeling off skins. 👍Thanks.
You're welcome!
I LOVE CANNING!
Thanks for sharing
You're welcome!
Thanks ❤❤❤🎉🎉🎉
That is by far the most interesting way I have ever seen to peel a tomato. I mean hands down. I would say that it is a ton easier than the blanching method of peeling as well. Although, the blanching does stop the enzyme from continuing to break the fruit down which happens even while frozen. I'd be curious to see the difference, if any, between a frozen and blanched tomato and the freezer to peel method. If I can remember to do it, I will try it and let you know. Unless, of course, you get to it before me? 🤣
not to forget i peeled my tomatoes also( brandywine are easy to peel) after i washed, core them.
❤❤Awesome,tks❤❤
Omg thank you!!
You're welcome!
Hi thanks for the great vid. I haven't tried it yet but I read somewhere that if you microwave the tomatoes for a few mins the skin peels off in one. I shall try it today!
I wash them very well. Remove stems dry well. Drop in bag when the thaw the skins slip off cure and take out flaws.. if you put the maters on plate cover to keep fit bugs kids away. Once thawed skin really does slip off no need to score. I’ve put fresh onions bell pepper basil right in bag for cooking.
Thank you for all about tomatoes. My tomatoes getting fat and started fruiting.
Thanks for the info. I put some whole tomatoes in the freezer this year because I just couldn't get them all processed before they were going bad. I didn't score them though and I can't remember if I cored them. Oops. Oh well, I'll still use them. :-) The only comment I have is whether or not it is really acceptable to freeze then re-freeze the tomatoes. I figure I'll just take them out when I need to use them for a soup or sauce.
Happy you are back!!!! Hope you enjoyed your time out!! 😃 I have a question... here in Southern California we have had the worst hot days I have ever seen in this area, felt like Death Valley! SO, my cherry pear tomato bushes have become all yellow leaves !! Is this a result of the super hot days?? 😳
My tomato plant produced one good red one and a squirrel ate it! But will keep this tip in mind for next year hopefully.
Oh no!
Thanks!! Any suggestions for what to do with cherry tomatoes?
I look forward to getting a chest freezer!
Next on my list too!
Good luck finding a freezer. In our area (southeastern US) no one has freezers, at least not for retail sale. They say it's because of COVID but I don't understand how. I'm over all of this.
awesome video, excited to see the canning tips. Question should i always remove the skins before I make a sauce?! thank you in advance
i can all the time now im on a trip and i am coming home to work in my garden sat
Put them in a bowl of warm water to peel...saves water which is always a good idea.
Interesting way of peeling. The round tomato that you scored the bottom. Is the scoring so that there is a piece of skin to grab to peel. I can all my tomatoes but may try freezing a few this year. Good to have you back. 😊
Yes it is. Thank you!❤
Before freezing drop them in hot water few minutes then Immediately in ice water. They peel off real easy. .
Then you can also put them on a cookie tray to freeze them in store in plastic bag & freeze. This way they don’t clump together.
Great information for this newbie. Thanks. The big question is if you found a place in San Diego?
🌬❄🍅 yes...thank you! I have a whole lot of tomatoes and especially the roma's had a good harvest and was wondering can I freeze them?! I also have been getting amazing harvests from my bell's & jalapenos and wanted to know when and how to over winter them since they're 1st years
You're welcome! That's great!
Nature just did it for me this morning. Life at 6000 feet.
Foley Food Mill removes all skin. Makes perfect tomato gravy.
Interesting!
I just returned a new Foley food mill I had purchased. Go with OXO...the new design on the Foley makes it unworkable. Wish I had the one I used for 40 years. It worked, but the spring rusted!
One question I would like to ask when you say canning is that with the pressure cooker because there is a canning setting on it and I just wondered? Thank you 😊
We will sometimes put our cherry tomatoes on the smoker and then freeze them for a smokey tomato sauce.
I gotta try that!
I recently tried smoking my tomatoes in a Green Egg, it was a first for me and next time I will smoke them longer. I added a little liquid smoke to bump up the smokiness and then made salsa with them. So good!!
any pointers on preparing grape or cherry tomatoes for freezing ?
Great vid thanks!
Welcome back!
I hope I didn't offend you about saying something about the California being still in your name. Of course you've been on vacation and probably don't even know what I'm talking about so it's silly of me to think of it lol.
Looks like you had fun!
Not at all! Thanks Karen.
I have always just stuck them in the food processor from the freezer & chopped them up & never even noticed the skins.
Question. If you dice them up before freezing then use them to cook with will the skins peel off and roll up little pieces in your sauce? As you stated on the whole ones 🤔
Were the tomato hangers ever made available?? I must has missed it...
Why do you have to score the first tomato?
Also, what is the process for cherry and sungolds?
Thank you!
Would you recommend washing tomatoes before freezing them👍👍
I just started freezing tomatoes. I currently have (3) 1-gallon bags of Romas in my freezer. I cut them in half first, but I guess that's not necessary. Good to know!
Cutting them in half will work to. It's just the cut that gives you something to hold on to when peeling them off
I’ve seen paste tomatoes cuts in half, seeds scooped out, then frozen. Then it’s only the skin that needs removing.
How many pounds of tomatoes are you freezing in preparation for next weeks canning?
Is it necessary to use a new freezer bag after emoting the peels? Is there a reason why you wouldn’t use the bag that the tomatoes were originally frozen in?
Do you know wants to peel you can just put them in a freezer bag and kind of solution together and flatten them out and they take up less space that way. Just saying I do that sometimes I don’t have a big freezer. This is me the Arizona kid down and Huachuca city Arizona Arizona
Anyone have experience of dehydration and purring in oil?
I freeze my tomatoes whole and peel the skins right before I add them to a recipe.
That's the easiest way to do it if you have freezer space
That makes more sense than freezing, defrosting, peeling and refreezing.
I have great luck with Amish paste tomato. Similar to Roma. Once I thaw them the skins come right off.
I just bought those seeds for next year!
Brian, I know this doesn't have anything to do with tomatoes
BUT HOW Do I get rid of the little White flying things that are swarming my Brussels sprouts???
Please help
Is it ok to keep refreezing them?
Can you not take the tomatoes, core / score them, then place them in boiling water to remove skin? Seems a more direct method?
What is your favorite tomato variety for salsa and sauce? TIA
Roma and san marzano
So the initial freezing period is just to assist with the removing of the skin/peel? It's not part of the longer term storage requirement? At this point we're keeping up with our cherry tomato harvest, but next year I plan to do larger roma sized tomatoes.
Yes. It is
I've never heard of freezing raw tomatoes! If I don't have enough to warrant a canning session, or am short on time I will laze out and freeze cooked tomatoes. Flavor doesn't hold up to freezing like it does in delicious canned tomatoes, but you can't beat the convenience!
Yup!
@@NextLevelGardeningMay I ask you how long do they last in the freezer? Please and thank you.
What is the purpose of cutting off the blossom end of the tomato (assuming no damage is on the blossom end)? I've been doing it but don't know why. 😕
I guess technically you don't have to. It just gives another spot for the skin to come loose
Does the ripe tomato have to come off the vine like that before freezing or can you do it on tomatoes u waiting to ripe on ur table
Wait till ripe
It seems some of mine have cracked ive tried keep up watering but we hit dry spell then hurricane rain came then they crack so don't look as pretty as your can they still be frozen?? I need so desperately prune so they will all ripen ive been down with kidney stone and surgery so hopefully soon I will get my strength back to do so its killing me not to dig into a weed or hoe people are burned out am sad that it's dying....have some fall stuff coming hope it makes till frost. First year for both me and mom to do a fall garden. I was afraid what will happen this winter wanted something try to grow. So my beans are blooming and so bad they come on before first bc i got a new canner thru lehams in and so want try it out!!!! Most are ready for fall not me love summer fall and winter are.my worst allergy season so am not such happy camper but season come and go such is life .... but ive so enjoyed watching this growing season ive learned alot....although I could never get my squash or zuchinni to vine up look like yours and dang squash bugs....well let just say ive been at war with them and I have one lone plant struggling but am like whatever now ...and my first pumknin ive watch it like a hawk my husband mak we s fun of me bc ive taken pics thru every phase he says u have taken more pics of this garden u be out of space on your phone lol ...hope not.but maybe been lil obsessive but it so awesome how one day it this and this next day whoa what or oh hell what attacking u today still waiting to see these wasp hatch of these hornworms even saw praying mantis feeding on some bugs. Now if I could get the mole to stay out but maybe its eating those dang vine boer grubs and then that ok. Ok so thanks for all your sharing sorry so long I get long winded when excited.
I've cooked tomatoes and processed to sauce with skin. too much of a laxative, your gut wants it outta there visualize " cuz I'm a rocket man " raw celantro salsa too ! cross slit on bottom and blanch in boiling water the skins come right off. I heard you can squish and freeze fresh tomatoes too.
Hi Brian! Had a question about your tomato seed saving video. Do you know if putting them in little glass jars with a cork as a lid would be okay? Thanks so much 😊
As long as they are completely dry it would be great
Canning tomatoes is easy because they are acidic and don't encourage mold/bacteria so sterilized jars canned with super hot tomatoes will be OK.. When I had a huge garden , I would cook the tomatoes and either make tomato juice or tomato sauce lightly rendered. The interesting thing about tomatoes that I learned from watching a French chef is that the taste is in the juice and not the meat. He used countless tomatoes.. a lot, I can't remember how many, crushed them, hung them in a sack of loose fibers but not so loose as cheesecloth and then collected the clear fluid, the essence of tomato. He served this "soup" with small ravioli. One of these days I just might try this recipe but be forewarned, you need a lot of tomatoes of the juicier varieties.
That sounds really interesting. I bet it did take a lot of tomatoes though
@@NextLevelGardening I'm sure it did! I would like to give it a go just one time for the experience like distilling florals but with a culinary bent. Please stay well.
It's been shown that tomatoes are not as acidic as in days past. Water bath recommended! Some even put a touch of lemon juice.
Do the slicing tomatoes need to have their skin taken off like it was done with the San Marzanos?
Yes
Why did you score bottom of tomatoe?
Bad news , my tomatoes froze outside 2 nights ago in Colorado!. We had a 50 degree drop in less than 24 hours. I did pick alot and covered the rest. Major disappointment!!!🙁
If you have a vitamix it will blend skins and all and you won't taste the skins. I make tomatoe sauce and soup out os them.
No. I dont but yes I imagine those would
Plumb tomatoes:
Cut off stem end and squeeze the bottom & the fruit pops out of the skin after blanching in hot water.
I'm sure you probably know this but you should probably give those tomatoes at least 24 hours to thaw. They take a minute
Alternatively, don't peel, make sauce and pass through a sieve, or, put a fork into them, hold them over a gas flame and peel and freeze...skin pops off.
The tomato skins tastes like little sticks? 😂Priceless
Hey, I just realized the name change. Easy move