Sun Dried Tomatoes Rocket Watermelon Fennel Salt by TINEE

7 Comments

1. 

   Gough Amontha April 5, 2014

   Yummmm

2. 

   Shaniachannel April 5, 2014

   Love your salad great work

3. 

   JP April 5, 2014

   Blanch and score them 1st.

4. 

   Pamela B April 5, 2014

   It is possible to quickly freeze raw tomatoes without blanching them first. They may be frozen without their skins or frozen whole with their skins. Frozen tomatoes are best used in cooked foods such as soups, sauces and stews as they become mushy when they’re thawed.

   Freezing Tomatoes

   Tomatoes may be frozen whole, sliced, chopped, or puréed. Additionally, you can freeze them raw or cooked, as juice or sauce, or prepared in the recipe of your choice. Thawed raw tomatoes may be used in any cooked-tomato recipe. Do not try to substituted them for fresh tomatoes, however, since freezing causes their texture to become mushy. Tomatoes should be seasoned just before serving rather than before freezing; freezing may either strengthen or weaken seasonings such as garlic, onion, and herbs.

   Preparation: Select firm, ripe tomatoes for freezing. Sort the tomatoes, discarding any that are spoiled. Wash them in clean water as recommended above. Dry them by blotting with a clean cloth or paper towels.

   Freezing whole tomatoes with peels: Prepare tomatoes as described above. Cut away the stem scar. Place the tomatoes on cookie sheets and freeze. Tomatoes do not need to be blanched before freezing. Once frozen, transfer the tomatoes from the cookie sheets into freezer bags or other containers. Seal tightly. To use the frozen tomatoes, remove them from the freezer a few at a time or all at once. To peel, just run a frozen tomato under warm water in the kitchen sink. Its skin will slip off easily.

   Freezing peeled tomatoes: If you prefer to freeze peeled tomatoes, you can wash the tomatoes and then dip them in boiling water for about 1 minute or until the skins split. Peel and then freeze as noted above.

5. 

   Raquel April 5, 2014

   Well, if you put tomatoes in the freezer (or even the refrigerator) it breaks down the cell walls of the plant. They’ll probably be just as tasty, but a little mushier.

   Another idea of what to do with your grape tomatoes is dry them in your oven. Cut them in half with the seed part up and place them on a cookie sheet. Brush the tops with olive oil, add a little salt/pepper, and put them in a relatively cool oven (about 250 degrees) until they dry to your satisfaction. They probably won’t be as dry as the ones you get from the grocery store so you have to use them fairly soon after drying, but the taste is so super intense. I can’t recommend this enough.

   Good luck with your tomatoes!

6. 

   Sew What? April 5, 2014

   You can freeze them but you won’t be eating them in your salad. They’ll turn to slush.

   I take my extra cherry tomatoes and run them through a food mill. Then I compost the seeds and peels and freeze the thin pulp and juice that remain. I use it in cooking and to make a hot drink in the winter.

7. 

   tracy t April 5, 2014

   you can freeze or sun dry them
   http://gardening-tips-idea.com/How-to-freeze-tomatoes.html
   http://gardening-tips-idea.com/Drying-tomatoes.html

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