How to freeze tomatoes for the winter: tips

Tomatoes are a source of ascorbic acid and other vitamins that evaporate during heat treatment. Marinated or canned tomatoes, harvested for the winter, do not bring any benefit to the body. To keep most of the vitamin C in the fruit, they are recommended to be frozen and stored in the refrigerator. Which way to choose? Depends on the quality of tomatoes and the intended use.

Tomatoes for salads and casseroles

The main stage - the selection of vegetables. Green or overripe varieties cannot be used. Tomatoes must be mature and dense, with a thick skin. Too soft tomatoes produce a lot of juice, and when defrosting they lose their shape and turn into porridge.

Need whole fruits for salads or baking? Buy tomatoes without damage and rot. Vegetables must be washed under cold water, after removing the green tails.Wet tomatoes put on a towel or paper towel to glass the excess liquid. Freeze only dried fruits, otherwise they will form an ice crust, which will spoil the taste and texture of tomatoes.

If you need a stuffing for stuffing, you should remove the core with the seeds, leaving the skin and dense flesh. Cut a hard top and get a juicy middle of a tomato with a teaspoon or knife. Fruits for salads do not process, leaving the vegetables whole.

Tomatoes spread on a plastic tray in one layer, leaving a small distance between the blanks. You can sort the tomatoes in plastic bags of 3-4 pieces, and then put them in the freezer for 36–48 hours. Turn on the fridge to the maximum and try not to open it until the right time has elapsed. Put the hardened fruits in containers or packages, put them in the far corner of the freezer.

How to use the workpiece
Remove a portion of tomatoes from the refrigerator, put on a plate or tray

• Wait till they soften
• Rinse under cool water.
• Stuffing for stuffing stuffed and put in the oven
• Salad tomatoes for boiling water to separate the flesh from the rind. Cut the fruit into cubes or slices, put in a dish and mix with the rest of the ingredients.

Frozen tomatoes retain a pleasant aroma and taste, practically no different from fresh fruits. Recommend to choose medium or small copies, for example, cherry. Large fruits freeze longer and often turn into a liquid paste, unsuitable for consumption.

Ingredients for pizza and stew

Fans of Italian or vegetarian cuisine can make tomato slices or circles. Fruits must be washed, put the spoiled and beaten vegetables. You can use slightly unripe tomatoes, preferably cream or a similar variety.

Tomatoes Sliced
The slices are suitable for cooking stews, pasta or rice with vegetables. Need a skinless skin? Immerse washed tomatoes in boiling water for 3-5 minutes, carefully catch and make cross-shaped cuts near the "ass". Remove the peel, which should be easily separated from the pulp, to divide the fruit in half. Remove hard top, cut into 4 or 8 slices depending on the size of the tomato.

Cover a tray or tray with parchment paper that absorbs excess juice and does not allow tomatoes to stick to the dishes. Put slices in a thin even layer and place in the freezer for 1-2 days. When the tomatoes are hard, divide them into portions and pour them into packets. Can be stored in small plastic containers that take up a minimum of space.

Tomatoes circles
Frozen tomato circles are suitable for pizza. Ingredients harvested in the same way as slices, only leave the peel. The shell does not allow the pulp to fall apart after defrosting. The washed tomatoes cut the tail with the tip. Leftovers are discarded or used to make pasta.

Cut the finished vegetables into slices 1–1.5 cm thick. If the ringlets are too thin, after thawing, the skin will leave the skin and a bit of pasty pulp that does not look too appetizing.

Put circles on a chopping board or tray. The foundation must be covered with parchment to make it easier to separate the finished tomatoes. Chopped tomatoes can be laid out in several layers.Cover the lower circles with cling film so that the workpiece does not stick together when it freezes. There should be no more than 3 layers, otherwise in the middle will remain soft tomatoes, which can deteriorate during storage.

It will take 24–48 hours for the workpiece to harden. It remains to shift the vegetables into a container or bag and hide in the freezer. The billet needs to be stretched 3-4 hours before use, so that it softens slightly. Put the circles on the pizza and immediately send to the oven. Tomatoes will let the juice, which is absorbed into the dish and make it fragrant and appetizing.

Puree for sauces and gravy

Rejected fruits with rot, wormholes and broken sides can be turned into a paste that is tastier and healthier than purchased dressings and canned juice. Frozen mashed tomatoes are added to sauces and soups, borscht and stews.

How to cook pasta

1. Rinse the fruit under the tap, pour boiling water and peel.
2. Cut wormholes and damaged parts.
3. Chop the selected fruits to get a thick monotonous mass.
4. Pasta can be mixed with greens, slices of hot pepper or grated beets, add salt and some spices.
5. Puree pour into the form for cupcakes or other small containers. You can use containers for making ice.
6. Put the paste in the freezer, and after curing, remove it from the molds, wrap with cling film and store in a bag or in a vacuum package.

You do not need to defrost cubes or briquettes, they are immediately added to the pan or to the pan. Homemade pasta is more natural and tastier than shoplifter, contains many vitamins and is inexpensive.

To freeze tomatoes faster and more profitable than canning. No need to buy jars, lids and spices, spend hours boiling and cooking brine. Tomatoes from the freezer are dietary and healthy, retaining the aroma and taste of fresh fruit. Dishes from such blanks can please loved ones and surprise guests, who will definitely try to learn the little secret of the hostess.

Video: how to freeze tomatoes for the winter