Tomatoes and Tomato Products (2062)

For most uses, canned tomatoes have a better flavor and texture than frozen tomatoes, but you can use frozen tomatoes for cooking. Tomato sauces freeze well and are a convenient alternative to home canning.

If you want to do a raw pack, wash and dip tomatoes in boiling water for 30 seconds to loosen skins. Core and peel. Freeze whole or in pieces. Pack into containers, leaving a 1-inch headspace. Use only for cooking or seasoning, as tomatoes will not be solid when thawed.

To prepare tomato juice for the freezer, use only sound, fully ripe, well-colored tomatoes. Wash the tomatoes thoroughly and scald to loosen the skin. Remove the skins, cores, and any green parts. Heat rapidly to boiling. Then simmer five to ten minutes until parts separate easily when poured through a strainer, sieve, or food mill.

If you wish, add one teaspoon salt to each quart juice. Cool and pour into labeled, rigid airtight containers, leaving a 1-inch headspace.

You must heat tomatoes to inactivate enzymes released when you cut or crush the fruit to make juice. These enzymes destroy vitamin C, cause juice to separate, and ruin the flavor.

Freeze stewing tomatoes in the same way as juice with these exceptions: peel and quarter tomatoes before stewing. Use low heat. Simmer 10 to 20 minutes until tomatoes are tender. Cool quickly by placing container in ice cold water. Package in labeled, rigid airtight containers and freeze.

If you have a blender, you can easily make a pureed product. Use three large or four medium-sized raw tomatoes; peel and core. Place them in a blender; add one-half medium onion, one seeded green pepper, one teaspoon salt or one tablespoon sugar, and blend. Celery and carrots can be added. Because pieces are blended until tiny and are quickly frozen, there will be a definite separation of water from pulp upon freezing.

For better blending of pulp, water, and flavor, heat to simmering, cool, and package. This puree can be a good base for spaghetti sauce or an addition to chili and meat loaf. You can also drink it, with or without diluting. Pour into labeled, plastic, airtight containers and freeze.

You may also freeze the puree in an ice cube tray. Pack frozen cubes into plastic containers with two pieces of freezer paper between layers, seal tight, and freeze. Thaw as many ice cubes of puree as you need.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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