Tomatoes can be pickled, pickled, cook lecho, adjika or ketchup, fillings and salads. But after boiling tomatoes, much less remains than, for example, frozen ones. For freezing, you do not need to spend a lot of effort and time.
It is necessary
- - Tomatoes
- - knife
- - food bags
- - Bowl
- - cutting board.
Instructions
Step 1
Late varieties of tomatoes are suitable for freezing: Cream, cherry and de Barao. Select ripe, firm, fleshy fruit without wormholes or rot. Remove the petioles. Wash, towel dry. If you decide to freeze some of the tomatoes whole, then put them in a bag in one layer and send them to the freezer. After a couple of hours, they can be folded into a storage container and moved to another section of the freezer. Such tomatoes are used for making salads, fries. Tomatoes are not completely thawed and cut into pieces while still firm.
Step 2
Tomatoes can also be frozen in pieces, for this they are cut into not too thin rings or pieces. Fold in bags in a small layer and freeze. Such tomatoes are placed in a dish just before serving (we are talking about a salad).
Step 3
You can also freeze tomato paste, tomato juice. But in this case, it is better to pour them into small molds or into an ice mold. When preparing a dish, you will not need to completely defrost a large amount of juice, but only the necessary part of it. Pour the juice into molds, let it harden, put the blank in a bag for further storage in the freezer. Tomatoes are kept frozen for a year.
