Freezing Tomato Sauce. Let fresh-made tomato sauce cool to room temperature. Put containers of sauce into bowls of ice water to speed the cooling. Fill freezer containers three-quarters of the way with tomato sauce. Label the containers with the contents and the date of freezing.
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Freezing Fresh Tomatoes. Fill a large pot with enough water to submerge your tomatoes when you add them to the pot. Bring the water to a boil on the stove. Meanwhile, fill a large bowl with ice water. Place the fresh tomatoes into the pot of boiling water for 30 to 45 seconds. Dump the tomatoes and water into a strainer in the sink. Immediately place the drained tomatoes into the ice water and let them sit for no more than two minutes.
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Peel the skin off the tomatoes with the help of a small knife. The mixture of the hot water and cold water should make the skins come off easily. Slice each tomato into quarters. Cut off the tough part of the flesh around the stem, and remove any soft or bruised areas. Wash your hands.
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1 Cool in cold water until you can handle the hot tomatoes. 2  Remove skins, cores and any green parts. 3  Put into saucepan and heat rapidly to boiling. 4  Simmer five to ten minutes until they separate easily when poured through a strainer, sieve or food mill.
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Use only solid, fully ripe and highly colored tomatoes. To maintain color and nutrition, heat tomatoes to inactivate an enzyme they release when cut or crushed. This enzyme destroys vitamin C, causes separation and affects flavor. 1  Wash tomatoes thoroughly. 2  Scald in boiling water for 30 seconds to loosen skins. 3  Cool in cold water until you can handle the hot tomatoes. 4  Remove skins, cores and any green parts. 5  Put into saucepan and heat rapidly to boiling. 6  Simmer five to ten minutes until they separate 7  ... Co
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1 Put into saucepan and heat rapidly to boiling. 2  Simmer five to ten minutes until they separate easily when poured through a strainer, sieve or food mill. 3  If desired, add one-teaspoon salt per quart of juice. 4  Cool and pour into labeled, rigid, airtight containers, leaving one inch headspace for expansion during freezing.
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Cut the tomatoes into halves or quarters (depending on how big they are) and scoop out the seeds. Toss the deseeded pieces into a colander to drain. You want to try to get as much water drained off as possible. 8.
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Prepare and Freeze the Tomatoes. 1  Using a small sharp knife, cut out the stem end from the peeled tomatoes. 2  If desired, halve, slice, or chop tomatoes. 3  Spoon the tomatoes into freezer containers or bags, leaving a 1-inch headspace. 4  Seal and label the container or bag. 5  Freeze for up to 10 months.
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Blanch Your Tomatoes. Blanching is a heat-and-cool process. It stops or slows natural enzymes in the tomatoes that could cause loss of flavor and color. It also makes easy work of peeling the tomatoes. Here's how to do it: 1  Fill a large 7- to 8-quart pot with 1 gallon water; bring water to boiling. 2  Using a sharp knife, cut a shallow X on the bottom of each tomato. 3  Working in 1-pound batches, immerse tomatoes in the boiling water. 4  Cook for 30 to 60 seconds or until the tomato skins split open. 5  Using a slotted spoon, transfer tomatoes to a large ...
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1. Wash tomatoes and score the bottoms with a little “x”. Scoring will help the skin peel off easier. 2. Bring a large pot of water to a boil and prepare a large bowl with cold water and ice so that you can put the tomatoes in there immediately after blanching. 3. Once the water is boiling, add the tomatoes to the pot (you may have to do this in batches, depending on how many tomatoes you have). 4. Blanch the tomatoes for 30-45 seconds. 5. Immediately remove the tomatoes and submerge in the ice bath and let cool for 5-10 minutes, adding more ice if needed. 6.
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how to freeze fresh tomatoes
To  freeze fresh tomatoes firstly wash tomatoes and score the bottoms with a little x, Scoring will help the skin peel off easier then bring a large pot of water to a boil and prepare a large bowl with cold water and ice so that you can put the tomatoes in there immediately after blanching after that once the water is boiling, add the tomatoes to the pot because you may have to do this in batches, depending on how many tomatoes you have then blanch the tomatoes for 30 or 45 seconds after that immediately remove the tomatoes and submerge in the ice bath and let cool for 5 or 10 minutes, adding more ice if needed. To freeze fresh tomatoes, Wash tomatoes and score the bottoms with a little “x”. Scoring will help the skin peel off easier. Bring a large pot of water to a boil and prepare a large bowl with cold water and ice so that you can put the tomatoes in there immediately after blanching. Once the water is boiling, add the tomatoes to the pot. Blanch the tomatoes for 30 to 45 seconds. Immediately remove the tomatoes and submerge in the ice bath and let cool for 5 to 10 minutes, adding more ice if needed.