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    You are in: Home / Recipes / Frozen Garden Tomatoes for Winter Soups and Sauces Recipe
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    Frozen Garden Tomatoes for Winter Soups and Sauces

    Frozen Garden Tomatoes for Winter Soups and Sauces. Photo by 2Bleu

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Dreamer in Ontario's Note:

    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 used to do this but this method was found 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.

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    Units: US | Metric


    1. 1
      Core tomatoes, then freeze in freezer bags (don't bother peeling them).
    2. 2
      To use frozen tomatoes, plunge into simmering sauces or soups; burst skins will float to the surface making them easy to remove.

    Ratings & Reviews:

    • on January 16, 2010


      I've been meaning to review this for a while now. This is the perfect way to preserve tomatoes for winter cooking. It works best with Roma-size or smaller tomatoes. You can also peel them while frozen; the skin scrapes right off. You can cut up or dice them frozen as well. They're too soft for salad, of course, but wonderful in spaghetti sauce and chili. Thanks for posting. Made for 1-2-3 Hits tag.

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    • on November 05, 2011


      With a glut of beautiful red tomatoes still on the vine along with the cold temps we've been having, boy was I glad to find this great recipe! Am happy to report that the wonderful summery goodness is all there, fully intact, and most delicious in a batch of homemade spaghetti sauce simmering away on the stove. The peels rose right to the top for easy removal, too. Can hardly wait to pop open my freezer in the depths of winter to find more of these delightful red orbs to pop into an ongoing parade of flavorful soups, stews and sauces. Thank you so much for posting, Dreamer!

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    • on October 16, 2012

      This is exactly what I do with many of my tomatoes (I peel and chop others), except that I don't bother coring them. I throw them in the pot still frozen, then run things through a food mill to remove skins and other undesired parts. My small-ish hot peppers (aji amarillo) also goes into a ziplock whole, they're still easy to chop when frozen. For other veggies, I chop them, then spread them on a parchment lined cookies sheet in the freezer to flash freeze them so they don't stick together. When pieces are frozen, I throw them into ziplock bags. Have done this second method for carrots, celery, green beans, okra, zucchini and many others.

      I throw my frozen veggies into this recipe for tomato soup and/or sauce:

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    Read All Reviews (6)


    Nutritional Facts for Frozen Garden Tomatoes for Winter Soups and Sauces

    Serving Size: 1 (1 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 0.0
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.0 mg
    Total Carbohydrate 0.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.0 g

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