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Selection and preparation of tomatoes for frost

Freezing exclusively ripe tomatoes. An unripe vegetable after thawing loses a pleasant aroma, a sour taste is manifested. We recommend choosing fleshy varieties with a minimum amount of liquid, without voids inside.

  • the washing up. Tomatoes are necessarily washed. It is advisable to soak purchased tomatoes in cold water, get rid of nitrates.
  • Drying. Dense skin allows you to wipe the surface with a napkin. If there is free time, it is allowed to leave on the table for natural drying;
  • Cutting. We use the most acute knife. We take a plastic, silicone, glass board. The tree is not suitable, it absorbs juice;
  • Cleaning. Required for some methods. It is carried out by short.term immersion of tomatoes in boiling water, sharp cooling;
  • Grinding. It is necessary for frozen mashed potatoes, juice, vegetable fry. Use juicers, combines, bleeders, sometimes an ordinary meat grinder. The classic method of wiping through a sieve is often used.

Tomatoes frozen for the winter are used in hot and cold dishes, for sauces, pizza, drinks. Tomatoes are harvested entirely, slices, circles, make mixed vegetable gas stations. Shelf life 12 months.

Ingredients for “fast tomato puree for freezing”:

Cooking time: 120 minutes

Finished dish
Kcal 24 kcal Proteins 0.7 g Fat 0.2 g Carbohydrates 5 g
100 g of dishes
kcal18.5 kcal Squirrels0.5 g fats0.2 g carbohydrates3.8 g

How to freeze tomatoes correctly

Correctly choose a variety of tomatoes for freezing. Do not take juicy and overripe fruits. The “cream”, as well as the “Kuban” and “soil Gribovsky” variety, are best suited.

There should not be dents, subtexts, cracks on the tomatoes. Wash the vegetables thoroughly, wipe dry or let dry yourself, and then put in the freezer.

How to Make (and Can or freeze) Tomato Sauce- One Jar or MANY Jars!

Do not freeze tomatoes in a bunch, but put in one layer on the board, and after freezing, collect in one bag and tie it thoroughly so that it does not let out extraneous smells.

secrets of proper freezing tomatoes

Tomatoes should be fleshy, but not too juicy, and not despised. For freezing, the most suitable is a beginner variety or as it is also called “cream”. Beginner can be harvested until November month. It has the necessary taste, as well as due to its oblong form, this variety of tomatoes can be perfectly cut. If you are a large expert of varieties, then you can recommend such as Kuban or soil Gribovsky.

Of course, frozen vegetables cannot be washed. Therefore, before starting a refrigerator, our ripe, dense, not broken, not spoiled, not overripe tomatoes should be washed properly. Then lay out on a towel and let them dry well.

Clean, dried tomatoes must be cut in circles. “Backs” and “tails” cut off, cut off not too subtle and not too thick, somewhere a centimeter in thickness. But a knife with notches on the blade is best for cutting. Only such a knife does not press the tomatoes, but allows you to preserve all the juice inside.

Stage first. Now, so that everything succeeds, it is necessary to freeze the tomatoes “in one layer”, that is, put on a flat surface, tray or board, so that they do not touch each other. The board can be covered with a plastic bag so that the tomatoes do not freeze to it.

One condition, tray or board should easily enter your freezer chamber. If your refrigerator has a “shock freeze” function, fine. This is the case when it is necessary! Turn on!

Love & Best Dishes: How to Freeze Tomatoes

Modern technique has many useful functions to help the hostess. So when freezing tomatoes, the function of shock freezing or “super.commercial” will help us. Fast frost will help not only quickly cool the products, but also maintain their benefits and appearance.

Only after the circles completely freeze in one layer, we lay them for storage. Fold in a plastic bag, or into a tightly closed plastic container. And if you have a vacuum package, it’s just excellent!

So that our tomatoes do not gain extraneous smells, they must be stored very tightly closed. It is advisable to comply with the principle of product proximity, that is, if a place allows in the freezer, put them in a box or on a shelf to other vegetables, also hermetically tightly closed.

And of course, we all remember that frozen vegetables can not be frozen again. But if you do everything right, your frozen tomatoes do not stick together and will not be angry with each other, will not turn into frozen brick, but will be dry and beautiful. And then in winter we will only have to get and decorate our homemade pizza with Mozarella or supplement them with vegetable stew, casserole or soup.

Preparation: Step 1

Tomatoes can be frozen in different ways:

Today we’ll talk about how to freeze tomatoes in circles. Everything is extremely simple.

So, we select ripe tomatoes. I wash them, we carefully dry them out (we still do not need excess moisture).

Cut tomatoes into circles. You can vary the thickness yourself. But I would not advise making very thin circles. When defrosting, part of the liquid will evaporate, but the part should remain, which means that there should be a resource. the thickness of a piece filled with pulp.

Step 2

To make it convenient to use freezing later, you need to immediately freeze correctly. I always put pieces in one layer. On a substrate, on a disposable plate, on a kitchen plank (if the place in the freezer allows), carefully lay out the chopped tomatoes.

Now we put the container in the freezer. A few hours are enough for the tomatoes to freeze. It is very convenient to prepare freezing in the evening. Then the next morning it is worth getting all the plots with tomatoes from the freezer, pour it into bags or containers. Thus, frozen vegetables never stick together, all pieces will be separate from each other, which means that they will be very easy to use the required amount.

Step 3

We froze tomatoes in circles! Very fast and simple.

I will never believe that in winter you will not want a real scrambled eggs with tomatoes! And you will easily prepare it with fragrant tomatoes.

With such frost, you will turn out a delicious pizza, sandwich. I also like to use freezing in a warm salad. In an ordinary salad, I am still confused by the frozen of the tomato. And in the warmth, such a tomato is revealed in a new way. It does not need to be subjected to heat treatment, it is enough to put hot ingredients on frozen tomatoes frozen. And it will turn out wonderful.

How to freeze tomato juice and tomato paste


You can freeze tomato juice (home or store) in a wide variety of containers: glass, plastic bottles or jars of different volumes, plastic bags and all kinds of figured forms. When choosing a container, determine for yourself the necessary volume of tomato juice, so that after defrost, use the entire workpiece at a time. For example, for the preparation of meatballs with buckwheat or beef.beams of beef, 200 ml is needed. tomato juice, and for meatballs with rice and tomato gravy. 250 ml.

BUT. Freezing tomato juice in bottles.

Pour the juice into clean (preferably sterilized) bottles. I use glass bottles from under baby food. The reusable cover and volume are convenient for me. 200 ml. When filling the container, the main thing. Do not add juice to the top. Be sure to leave free space so that when freezing, the liquid can expand freely.

Step 2

AT. Freezing tomato juice in plastic bags.

Use only new, dense plastic bags. To get started, place the bag in a bowl or bowl, open it and pour the required amount of juice using a measuring glass. Tie a package tightly. For reliability, you can use two packages.

freeze, tomatoes, freezer, home

Step 3

With. Freezing tomato juice in figure forms.

If you have silicone, ceramic or metal molds, then tomato juice can also be frozen in them. Pour in tomato juice into nothing lubricated in anything. You can first measure the volume of the container: pour water into the form, and then pour into a measured cup. I got 110 ml of tomato juice. This information can be indicated on the label. Such a small volume of tomato juice can be used in the preparation of buckwheat.

So, pour the juice into the molds, almost adding to the top, and carefully move it to the freezer.

Step 4

In my freezer there is a special flat pallet for quick freezing products. I placed bottles, bags and molds with tomato juice in it. I turned on the “Super-Summary” mode and left the workpiece in the freezer for 1.5-2 hours. If you do not have such a function or a refrigerator of an old model, then carefully place bags and bottles in the freezer. And it is better to put the molds with juice on a small board or flat plate, placing all this in the freezer. When the liquid in the forms freezes, it will be possible to decompose them more compact.

Step 5

After about 2 hours, the juice will freeze well in containers. Bottles and bags can be freely moved to other departments of the freezer, and frozen juice from molds still needs to be removed. It is easy to lag behind the walls. Transfer frozen pieces of juice into a dense plastic bag. In one package you can place several such blanks. Be sure to glue the label to each container (to the package, bottle and to a moth with frozen pieces of juice). Indicate the product, date of workpiece and volume.

Step 6

To defrost tomato juice, just get a container (for example, a bottle) from the freezer and defrost on the table at room temperature. If you, for example, cook borscht, simmer cabbage or cook lahanuriso, then frozen juice in bags or in the form of pieces can not be defrosted. Remove the juice from the bag, add to the dish and cover with a lid, under the influence of high temperature it quickly melts.

Step 7

Tomato paste can be frozen in different containers. I will describe the advantages of each method of freezing in the most detail as possible.

BUT. Freezing tomato paste in ice cubes for ice cubes.

Take a few containers for freezing ice cubes. So that cubes easily get from cells can slightly grease each of them with silicone brush, moistened with a drop of vegetable oil. A teaspoon or coffee spoon, put a tomato paste into each cell. Send the trays with the workpiece to the freezer for about 1.5 hours. The temperature should not be higher than minus 18 degrees.

Step 8

After the time, gently take out the frozen cubes of tomato paste from the tray. They easily get out of shape, just bend a little to bend the tray and knock on it if necessary. You can also lift the edge of the cube with a sharp knife and easily remove the tomato paste. Just do not bother with frozen paste for a long time, it quickly melts and can stick to the working surface.

Put the cubes into a dense bag, tie and glue the label. Such cubes can be added to gravy, frying or soup without defrosting them. Focus on the fact that one cube is about 1 teaspoon of tomato paste. You can use such a small portion of the workpiece when preparing a lean soup from peas.

Step 9

B. Freezing tomato paste portioned.

Take a board, tray or flat plate. Tightly tighten the selected surface with cling film. Scoop up a tablespoon of tomato paste and put on the board. Place as many hills of tomato paste as it will be placed on the board.

How to freeze tomatoes for the winter for the festive table

To achieve the goal, it is necessary to clearly represent the work course. Firstly, the farm should have a volumetric freezer.

Secondly, fruits are suitable for the case:

In addition, it is important to prepare kitchen inventory in advance. You need a sharp knife, cutting board, blender or meat grinder, vegetable containers, food film, tray. But how to freeze tomatoes in the freezer in the best way to get an excellent product in winter. Consider the most popular options.

Whole fruits

This method is suitable even in an inexperienced culinary. First, the tomatoes are thoroughly washed under the crane. Put on a flat plate or tray to dry. Then the vegetables are put in ordinary plastic bags, tightly tied and sent to the freezer.

Such tomatoes are stored much longer than crushed specimens.

Peeled tomatoes

The product is used for various sauces that are served with meat dishes and porridge. Large fruits of the fleshy structure will be needed. Cross.shaped incisions are made at the top of the vegetable, destroying the integrity of the skin. Put it on a deep plate and pour boiling water. After about 2 minutes, a dense skin is carefully removed.

Prepared tomatoes cut 3-4 slices. Put on a wooden surface in one layer pre.covered with cling film. If necessary, it imposes several more rows from above. Each of them is separated by plastic wrap. The resulting design is sent to the camera. After about 12 hours, vegetables are laid out according to containers or bags, and again placed in the cold.

Vegetable salad

Experienced culinary specialists offer various recipes for freezing tomatoes for the winter for use in raw. The product is added to the vegetable salads is especially appreciated. You will need small tomatoes with a dense structure.

They are rinsed under running water. Wiped with napkins or dried naturally. Each fruit is neatly cut into 4 parts. Lay out on a tray, covered with cling film so that the pieces do not touch each other. The tomatoes are again covered with cellophane and sent to the freezer for about 10 hours to the freezer. The frozen product is quickly laid out in portioned containers. Store at temperature.20 ° C.

Before using tomatoes, it is advisable to defrost not to the end, so that they at least somehow retain their shape.

Valuable ingredient for pizza

To decorate your favorite Italian delicacy, you need fresh tomatoes. In winter, they can be bought at a supermarket. But a frozen product made by yourself will give its excellent taste and aroma.

freeze, tomatoes, freezer, home

The vegetable ingredient is prepared according to the classical scheme:

  • Tomatoes are washed out and dried;
  • remove the stalk and top;
  • cut into circles, thick 0.5 cm;
  • lay out slices on a plate;
  • sent to the camera for 12 hours.

The finished product is packaged in containers in small portions. But how to use frozen tomatoes with pizza circles? The product is taken out of the camera a few hours before cooking the dish so that they are thawed naturally. Thanks to this, the excess liquid will leave, and circles of tomatoes will remain on the plate. The vegetable is carefully laid on pizza, rub cheese on top and baked in the oven. As a result, they get a fragrant product with a “summer” taste of tomato.

In this form, vegetables can be used to prepare hot sandwiches in a microwave oven.

A semi.finished product for an unforeseen situation

DIY frozen products often help out busy people. Especially if unexpected guests appear on the threshold. One of these dishes is stuffed tomatoes. They are cooked quite simply and in a matter of minutes.

The washed fruits of a dense structure are wiped with a towel. Cut off the top and carefully remove the pulp. The blanks are placed on a wooden surface covered with a film.

The filling is made from these products:

Grinded mushrooms are fried in vegetable oil, add onions, salt and glove. Mix and languished on the fire until finished. The cooled minced meat is applied to prepared tomatoes.

Is it possible to freeze tomatoes

Tomatoes are freezing still a few people, and completely in vain. This method of harvesting has a number of disadvantages, but it still has much more advantages. When making a decision whether it is worth stocking up with tomatoes for the winter, preserving them in the freezer, and how best to do it, it is important to understand well what qualities of the product to be stored after thawing and which will be lost. We will start with this.

Pros of frost

  • The advantages of freezing tomatoes include such qualities:
  • Speed ​​and ease in execution: freezing does not require much effort and time of time, is not connected with the need to stand at a hot slab, which in the summer heat is especially unpleasant.
  • Preservation of the beneficial properties of the vegetable: during conservation, the main part of vitamins and other valuable substances contained in vegetables is irrevocably lost, while low temperatures do not lead to such an effect.
  • Economic: workpiece is made in a period when seasonal vegetables are very cheap, while the price of fresh tomatoes in winter is excessively high.
  • Safety: Seasonal products grown without growth stimulants and other chemical additives are subjected to freezing, which cannot be said about vegetables delivered to store shelves in winter. In addition, preservatives are not used during the workpiece. salt, vinegar, sugar, etc. P., Thus, the product remains completely natural.
  • Preservation of taste and smell: with proper use of tomatoes, after defrosting the dish with them will be as tasty and fragrant as if fresh vegetables were added to them. Winter tomatoes have practically no smell and taste and only look like a favorite vegetable.
  • Simplicity in the future use: for the preparation of many dishes, it is necessary to free tomatoes from the skin, and fresh vegetables for this purpose must be blanched (lowered in boiling water for a short time). After defrosting, the skin from tomatoes is removed very easily, without additional procedures.

Did you know? The author of the technology of shock freezing of products is an American named Clarence Berdsai, in the past taxistermist. Eskimos from the Labrador Peninsula, which Berdsai visited as part of a scientific expedition, came across a successful idea of ​​a young adventurer. The northern residents immediately laid out the ice on the ice, where, under the influence of the Arctic wind, it froze in a matter of minutes. Such a product could subsequently be stored for months, and, unlike ordinary freezing, after thawing its taste did not change at all.


  • If we talk about the minuses of frost, then they are as follows:
  • After defrosting, the tomato completely loses its structure, so you can use it only for making mashed potatoes, pasta or subsequent heat treatment.
  • You can store the workpiece only in the freezer, the volume of which is limited.
  • A thawed product cannot be frozen again. This means that if during the winter, for example, due to interruptions in voltage, vegetables will begin to thaw, all prepared reserves will be spoiled or their quality will suffer greatly.
freeze, tomatoes, freezer, home

Culinary recipes and photorecepts

Freeze of tomatoes for the winter is fast, simple and practical. And cheap. In summer, fragrant fresh tomatoes can be collected from a summer house or buying in the market very inexpensively and frozen for the winter. Use as necessary, like fresh ones, adding borschs and borschs, porridge, gravy and sauces to soups and borscht. a lot of use there is a lot of use.

Salad, of course, you won’t make frozen tomatoes, but everything else is without question. Frozen tomatoes even in pizza, pies and casseroles are suitable. It is necessary, without defrosting, to lay out the circles of the tomato on the pizza or in the casserole, the pie and close them with a filling or a layer of vegetables.

You can freeze any tomatoes for the winter without choosing the most beautiful for this purpose. For tomato puree, which then add to the soup or to the frying, sauce, take ripe, soft tomatoes, and it does not matter whether they will be fleshy or vice versa. very juicy. And for cutting you need strong dense tomatoes that have a lot of pulp and no juice. They are easy to cut into circles or pieces and freeze.

Before freezing, tomatoes need to be washed in cold water and dry with a towel or left in a colander to dry. Then distribute what tomatoes, how to freeze. The most juicy are suitable for mashed potatoes, dense tomatoes with a strong skin will be needed for freezing with circles and pieces.

So, for freezing tomatoes for the winter you will need:

  • Ripe tomatoes
  • Freeze packages with a fastener or ordinary dense bags
  • cutting board
  • colander
  • a knife that you are used to working
  • Small plastic cups or molds for muffins (silicone)

Freeze of tomatoes for the winter-1st method-tomato puree

Cut tomatoes for grinding in two to four parts, cut white veins and spots.

Pour into a blender, grind in mashed potatoes. Or twist on a meat grinder using a small grill.

You can freeze tomato puree in small plastic cups, but it is most convenient to use silicone molds. After solidification, the workpieces are easily getting from them, and the freezing occurs faster. Pour tomato puree in molds, rearrange on a dense surface (board, plate) and put in the freezer on the lattice.

Freeze of tomatoes for the winter-2nd method-circles

For slicing circles, select medium.sized tomatoes, ripe, fleshy. Cut into circles with a thickness of not more than 1.5 cm, with such a cut, tomatoes will retain and do not soften during cooking.

Cover a plate or board with a dietary film or plastic bag, put a tomato circle into one layer. Cover. Lay another layer. In the freezer.

Freeze of tomatoes for the winter-3rd method-pieces

Tomato slicing slices make medium slices, cubes to be used for different dishes. Do not remove the skin, drain the juice.

Cover the surface of the dish or boards with polyethylene, lay out a tomato piece in one layer. Put for freezing.

After a few hours, chopped tomatoes harden, tomato puree will harden. It is necessary to extract tomato puree from silicone molds, put in a dense bag and return to the freezer. Remove the chopped tomatoes from the film, put in small portions on packages, remove in the freezer.

Freezing tomatoes for different dishes will help you very much in winter and early spring.

To know exactly what exactly lies in a particular bag, sign them indicating the date of freezing and product.



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