Can i freeze cherry tomatoes

Drizzle with extra virgin olive oil and add a pinch of salt and desired seasonings over the top of your tomatoes. Roast uncovered at degrees F for approximately minutes. Serve on top of your favorite dish, or cool and freeze for later use. With their sugary sweet flavor, cherry tomatoes make an incredible tomato sauce.

And this simple 5 ingredient sauce is just the ticket for using up quite a few at once time. Heat 4 tablespoons of extra virgin olive oil in a large skillet. Add 4 cloves of thinly sliced garlic and heat until fragrant and softened about 2 minutes.

Add 4 cups of cherry tomatoes to the pan and cook. As they begin to burst, continue to smash them down while you stir. Continue to cook and smash until the desired consistency has been reached. To finish, add in 1 cup of chopped basil and ground black pepper to taste.

This sauce is perfect for serving over pasta right away, or freeze it to use all winter long. Sun dried tomatoes are one of the best ways to preserve your cherry tomatoes for later use. If you live in a dry, sunny area, you can place cherry tomato halves on baking sheets in the sun, and simply let them dry out naturally. We use a Cuisinart Food Dehydrator in our kitchen. Wash your tomatoes and cut them in half and place them into a bowl. Drizzle with extra virgin olive oil, salt, and spices and gently toss.

Place tomatoes cut side up onto a cookie sheet lined with parchment paper and cook at degrees F for hours. If using a dehydrator, set temperature to degrees and process until the tomatoes are dry hours. Store in an airtight container in the freezer or a cool dry place. Nothing says summer like fresh salads. And nothing uses up more tomatoes quickly than a tomato salad! Not only are both quick and easy to make, they are perfect for using up large amounts of ultra sweet cherry tomatoes.

The intense flavor of the cherry tomato is actually the perfect choice for both recipes! So there you have it — 6 great ways to use up a big tomato cherry harvest. Here is to a great garden season — Happy Gardening!

Jim and Mary. As always, feel free to email us at thefarm owgarden. To receive our 3 Home, Garden, Recipe and Simple Life articles each week, sign up for our free email list that is located in the middle of this article. You can easily freeze ant type of tomato. I make homemade, scratch, tomato sauce during the winter with them. We use a food saver to vacuum pack te Hem. I just drop the bag in hot water to begin thawing, once they start to soften, clip a corner of the bag and squeeze it into my cooking pot.

The pulp goes in, while most of skins and seed stay in the bag. That part goes for worm feed, as we also do vermicomposting. Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Written by Linda Ly. Jump to Recipe. Continue to Content. Prep Time 5 minutes. Additional Time 2 hours. Total Time 2 hours 5 minutes. Ingredients Fully ripe, whole tomatoes. Instructions Destem, wash, and dry your tomatoes whole, then spread them out in a single layer on a baking sheet.

Did you make this recipe? Hollie Lamkin November 6, at pm. Linda from Garden Betty November 15, at am. You can just cut the scab or bruise off before freezing them. Barbara Winters September 30, at am. Suzie February 16, at pm. Linda Ly February 22, at pm. Good stuff! Winnie Marquardt August 17, at pm.

Linda Ly August 19, at pm. Russ November 19, at pm. Linda Ly November 20, at pm. Homegrown tomatoes this time of year, lucky you! TheSillyGardeners August 25, at pm. Note: While freezer burn does not cause a health risk, it does change the flavor of your tomatoes making them unpalatable! We, therefore, recommend vacuum sealed the tomatoes or an airtight container. Once your tomatoes are ready for the freezer, either by washing, drying, and removing the stem scar or by blanching them see above section for more information on blanching , place them in the vacuum bag.

Note: This is the basic feature of most vacuum machines. While tomatoes can last in the freezer for up to 6 months, we recommend that whole tomatoes are frozen for up to 3 months , and chopped tomatoes are frozen for up to 2 months.

Freezing tomatoes is super simple, they do not need any extra tweaking to prepare for freezing, simply wash, dry, and freeze. Yes, freezing tomatoes reduces their flavor. This is because the freezing process causes the enzymes responsible for the tomato flavor to become inactive. However, this reduction is minor and it will not be noticed when paired with all the other ingredients needed to produce your delicious curries, soups, stews, and more.

It is worth noting that freezing the tomatoes also changes their texture. This is because the pulp fibers present inside which contain water , break down and expand when you freeze them. So when you defrost those tomatoes, they turn watery and softer. This is the reason frozen tomatoes will not be great in your salad , but they will taste delicious on a cooked dish. Take 4 to 6 large frozen tomatoes or 8 to 10 medium frozen tomatoes, depending on the quantity you need to prepare.

To peel the tomatoes, run each tomato under warm water for approximately thirty seconds. The skin should thaw helping you peel them off quicker. Once they are soft, mash them with a fork, mashed potato device, or your hand to break them into small, irregular chunks. Heat three tablespoons of olive oil, then add a medium chopped onion and around four minced garlic cloves.

Once your onions turn a golden brown, you can add the crushed tomatoes and season with thyme, basil, oregano, marjoram, salt, and pepper. Reduce the flame to medium-low and simmer for one hour uncovered for a chunky pasta sauce.

If you want a smoother sauce, you can simmer on low for another thirty minutes or until your sauce is thick and smooth. Stir regularly to ensure your sauce does not burn at the bottom. If you wonder whether you can freeze this delicious sauce or even how to do it. Peel the tomatoes — run each tomato under warm water for approximately thirty seconds. Semi thaws the de-skinned tomatoes by leaving them at room temperature in a bowl for approximately minutes, or until they are soft enough to chop.

If you are preparing a quick soup, you can add the semi-frozen tomato pieces 15 minutes before your soup is ready. This will retain the freshness and natural flavor of the tomatoes. However, for the longer-cooking stews; add the larger chunks at the beginning of the cooking process so that the pieces blend harmoniously with your seasonings and other ingredients.

This is not one of my creations, but it is a soup I could not leave out as it is delicious and one worth spreading the word for! To see the original recipe please click on the link attached to the tile. For better convenience, we have described the ingredients and method of making these soups below! You have three options to thaw your frozen tomatoes. You can either let them thaw overnight in your fridge , or leave them at room temperature to defrost for an hour, or you could run them under warm water for thirty seconds or as long as you feel suitable to help them thaw faster.