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Old 04-14-2008, 09:01 PM   #11
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If you read the other references you will see that it is not just about keeping them fresh, but to keep them from having the sugars destroyed. This happens at temps below 50. Last I checked, freezing is below 50
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Old 04-14-2008, 09:20 PM   #12
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I'm saddened that you obviously do not know/understand the difference between refrigerated and frozen, but my final statement is from a university website (with the link) and I will leave it up to the others to decide for themselves what they can or cannot do with their tomatoes.

"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."
Freezing Raw Tomatoes (with and without their skins)


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Old 04-14-2008, 09:27 PM   #13
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I am not debating that you can't safely freeze tomatoes, as your link is saying. What I am saying is that when a tomato drops below 50 degrees F then the flavor suffers. Your link is not talking about flavor quality. It is talking safety. The safety was never in question. The quality of the flavor was.

The tomato does not care that the temp drop was from sitting in a fridge, freezer or on a counter top in NE in the winter when the heat goes off. 50 degrees is 50 degrees.

And yes I do understand the difference between refrigerated and frozen
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Old 04-14-2008, 09:33 PM   #14
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Let me amend my original statement, as I did not read close enough. I would rather freeze them then let them go to waste so I should not have said that for that reason alone I would not freeze them. I do stand by my statement though that the flavor will change (assuming they have not already been held below 50).
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Old 04-14-2008, 09:36 PM   #15
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I agree with jennyema, the puree frozen sounds great. I'm not sure about over 2 pounds worth of it, but a good portion of the tomatoes for it. The puree can be good for all sorts of things too... I'm thinkin right now of a grilled cheese with the puree as a spread. Mmmm. *mouthwaters*
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Old 04-14-2008, 09:38 PM   #16
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Quote:
Originally Posted by Waterboy View Post
I agree with jennyema, the puree frozen sounds great. I'm not sure about over 2 pounds worth of it, but a good portion of the tomatoes for it. The puree can be good for all sorts of things too... I'm thinkin right now of a grilled cheese with the puree as a spread. Mmmm. *mouthwaters*
That gets my vote! I love a slice of tomato on a grilled cheese! Oh, off topic, sorry.
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Old 04-14-2008, 09:53 PM   #17
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Actualy, I was looking for what I could do with them besides freezing them, that's why I started this in the "I have these ingredients" forum.... so it really wasn't off topic!
Thanks everyone. Starting to look like a thawing poultry thread......
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Old 04-14-2008, 11:11 PM   #18
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THIS THREAD HAS BEEN SPLIT!

There was some "executive level" "confusion over the intent of the OP's question ... so it has been split.

We will leave this thread to discuss the topic of freezing tomatoes

Alternative uses for cherry tomatoes (other than freezing) has been moved back to the original "I only have these ingredients..." forum as: Cherry Tomatoes
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