Freezing tomatoes for later use - best way? (xpost from r/cooking)

I have a boatload of tomatoes right now (mostly black krims, so they are tasty and fleshy) that I want to freeze to use in the Southern Hemisphere winter for soups, sauces, salsa and anything else that would benefit from a tomato kick.

Previously, I've just either chucked them in the freezer whole, or blanched them, removed the stalk and then frozen. I vacuum seal them once frozen so they don't get freezer burn.

But I'm thinking there's probably something better I can do. Should I make passata to freeze? Grill them, pulp them and then freeze them? Something else?

submitted by /u/monkey_see
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