I have masses of tiny ripe tomatoes, and a recipe I want to use in a couple of months, when the tiny tomatoes are expensive. They will get cooked so I imagine they can be frozen, any comments ??

fendie - 2019-03-16 16:05:00

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cleggyboy - 2019-03-16 16:21:00

Lovely, lucky you.
Just toss them in a bag, use like any other frozen tomatoes(stews,soups,etc).i have also aded them to slalads in the last 5 min.of eating so they are still a bit chilli.

lilyfield - 2019-03-16 16:24:00

stew up with brown sugar in oven cool and freeze
make a salsa and freeze many ways you can do

bobcat_6 - 2019-03-16 17:37:00

Yes, but they will only be useful in cooking, not salad.

lythande1 - 2019-03-16 17:44:00

You sure can. I used to do big pots of a basic tomato sauce, just tomatoes and onions with some garlic and freeze in snap lock bags, when needed I simply took out of the freezer and tipped into whatever I was cooking, adding herbs, extra garlic and onions if wanted. So easy, and great to have on hand

archer72 - 2019-03-16 19:16:00

The cherry tomatoes freeze whole very well, they stay freeflow and then you can just chuck in however many you need into your casseroles or bolognaise etc. I do this every year as I usually have to many and this time of year have such a glut of them all ripening at once. ETA, the snap lock bags are good as you can keep adding to them, and they are thicker so dont go brittle as quickly as some other thinner bags do

Edited by dibble35 at 7:52 pm, Sat 16 Mar

dibble35 - 2019-03-16 19:51:00

Yes you can. I did some bags yesterday which will be used for soups and sauces during Winter.

nauru - 2019-03-16 19:57:00

cleggyboy wrote:

I have found tomatoes after been frozen are tasteless, so I don't bother now, tinned tomatoes are tasty and cheap as chips, for winter cooking.

OP, you can freeze tomatoes of any size. but it depends on what type of recipe you want to use. If you want them to defrost like real tomatoes ...not going to happen
They are not tasteless unless they were tasteless before they were frozen.
In my experience they are way more 'watery' so whatever you are using them for ...the water content needs to be evaporated by longer slower cooking to condense the flavour.
Hope that helps.

samanya - 2019-03-16 20:09:00

Slow roast them about a couple of hours, with olive oil, rock salt, honey, and fresh basil, the flavours develop beautifully and are just perfect for pasta dishes, homemade pizza, antipasta platter, spag bolg, once done and cooled pop in freezer

nzkea1 - 2019-03-16 20:55:00

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nzkea1 - 2019-03-16 21:05:00

I have frozen them and used them successfully in muffins, quiches and pasta dishes.

zsazsa777 - 2019-03-16 21:47:00

well thank you all very much, I have decided that I can but try, the recipe calls for them to be scattered over salmon which is cooked quickly, and yes they probably will be a bit watery, but they will look very pretty ! the tomatoes get cooked with the salmon, I didn't explain that very well.

Edited by fendie at 10:26 pm, Sat 16 Mar

fendie - 2019-03-16 22:25:00

I freeze mine and use them to make tomato sauce and chutneys.

pooh01 - 2019-03-26 10:21:00

They go mushy when thawed - only good for stews - pasta, pizzas and chutneys..

fruitbat - 2019-03-26 10:25:00