Probably everyone on here knows this, so if any moderator wants to delete this as old hat, feel free.
We had a glut of plum tomatoes this year. I froze about 20 kilos as I picked them, whole and unwashed. I now use these very successfully in place of tinned toms in all sorts of dishes, especially pasta sauces and pizza tomato paste. But I have long had a bit of a problem with the digestibility of some tomato skins. So I now put the three or four big frozen toms I'm going to use in a pyrex bowl and pour boiling water on to cover them. Within seconds the skins split and come adrift, but because the toms are still frozen you can still handle them to pull the skins off. I then chop and use in the normal way, allowing a bit of extra cooking time to bring the toms up to temp. Hope this is of some use. If you all knew this already, well, I've just discovered it, and I think it's brilliant!
What's wrong with the politics of envy, anyway?
I think it's brilliant too! I didn't know you could freeze toms whole without making them into passata or something first.
If I'm skinning them from unfrozen I score through the skin 2x the whole way round to give quarters before covering with boiling water, helps the skin peel off.
I am constantly surprised how often the obvious isn't obvious.
That never occurred to me to just throw them in the freezer, I always took the time to blanch them first.
Do they seem to stay separate better since they have their skins on?
That's one of the great things about the forum, everyone is willing to share the results of their experiments!
If you can't be a shining example, be a terrible warning!
Michelle from Oregon said:
Do they seem to stay separate better since they have their skins on?
They stay separate unless they are wet when you throw them into the freezer. They often split, and may stick together then. I sometimes freeze them on a tray and then bag them, sometimes I bag them and then freeze them. A real bonus is that you can use them from frozen in salsa or even in salad. With cherry tomatoes I just wait till they have slightly thawed and can be cut in half and throw them into a salad, or chop them up and put them into salsa.
blog: Devon Garden
Hi Chris - I haven't tried this, but after googling, it would appear that many do freeze bread dough. See here for an example - ignoring the advert to 'cut down a bit of your belly each day' - it's a bit same-y every time you google something !! ......
In fact, I think I might try doing some bread myself, as I have some fresh yeast in the fridge!
Good luck!
brightspark said:
. See here for an example - ignoring the advert to 'cut down a bit of your belly each day' - it's a bit same-y every time you google something !!
......
Ads, what ads--ad blocker on Firefox works wonders! I managed to install it myself, and eventually to get the filters to work. I did have to uninstall it and start again
but now it works.
I don't even see ads on the CSH site, to get away from Danny!
blog: Devon Garden
I don't know I'm afraid, but if you're bored with chutney, you can make nice jam with green tomatoes and a bit of lemon.
We had 3 trugfuls of green tomatoes that I initially thought would never turn....but they did! Left them on a sunny windowsill with a couple of red toms in each trug, it took a week or two but eventually almost all of them turned. And once a few started, it seemed to prompt the rest to redden within a couple of days. The warmth of the sun through the glass was the big prompt, I'm sure.
learning to love veg…..except celery :-O
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