Q: Dear Dave,
Last fall I froze the last of my home garden tomato crop (ripe, whole, unblanched, in freezer bags) and am wondering about the best way to use them. If allowed to thaw naturally they become a soggy mess. Any ideas, fiery or otherwise? For next year’s crop surplus should I consider making a fiery sauce that could keep without freezing?
A: Hello Jon:
I would make a hot and spicy tomato pasta sauce. For next year, you could make the sauce first and then freeze it. Tomatoes don’t freeze well because the freezing breaks down their cell walls. The best use, besides sauces, for frozen tomatoes is in soups and stews, as the skins will rise to the surface and can be skimmed off.–Dave