Frozen Garden Tomatoes for Winter Soups and Sauces
Servings
Prep Time
Cook Time
Ready In
Recipe: #308
October 07, 2011
Categories: Fresh Tomatoes, Fruit, Tomato, North American, 5 Ingredients Or Less, Budget-Friendly, Canning/Preserving, Easy/Beginner Cooking, Freezer (OAMC), Make-Ahead, No-Cook, Quick Meals, Freezer, Diabetic, Fat Free, Heart Healthy, Kosher, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Glycemic, Low Sodium, Vegetarian more
"This is absolutely the easiest way to preserve all those tomatoes from your garden. You don't even need to peel them before freezing. Family friends in Northern Ontario always preserved their tomatoes this way. I rediscovered the method in Chatelaine Food Express Quickies. The servings depend on how many tomatoes you're freezing. Preparation time also depends on how many tomatoes you intend on freezing."
Ingredients
Nutritional
- Serving Size: 1 (123 g)
- Calories 28.3
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 16 mg
- Total Carbohydrate - 6.3 g
- Dietary Fiber - 1.4 g
- Sugars - 4.9 g
- Protein - 1.5 g
- Calcium - 16 mg
- Iron - 0.6 mg
- Vitamin C - 28.8 mg
- Thiamin - 0.1 mg
Step 1
Wash and core tomatoes then freeze in ziploc freezer bags (if using cherry tomatoes don't bother coring)
Step 2
To use frozen tomatoes, plunge into simmering sauces or soups; burst skins will float to the surface making them easy to remove.
Tips & Variations
No special items needed.
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