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04-14-2008, 01:41 PM
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#1
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Chef Extraordinaire
Join Date: Nov 2007
Location: MN
Posts: 11,488
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Cherry tomatoes...can I freeze them?
Can I freeze them to throw in my tomato sauce later or would it not be worth the work?
I have over 2 pounds worth, I'll be using some for kebobs tonight, but DH doesnt eat them so not many. Other than snacking on them for a week straight I'm not sure I can use them up... they were buy one get one free, and I wanted 1 anyway so why not take the free one!
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Not that there's anything wrong with that.....
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04-14-2008, 02:28 PM
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#2
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,493
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Slice several and make a tomato sammich out of the little devils...plenty of Hellman's...S&P....let the juice run down off your chin...down your elbows its better...Come to think of it...ya better make two!
A cold pasta salad with lots of 1/2's.....
In short...I wouln't freeze them personally!
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04-14-2008, 02:36 PM
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#3
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Master Chef
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,770
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I wouldn't freeze them whole either. I'd process them to remove the skin at least and then freeze the puree.
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Less is not more. More is more and more is fabulous.
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04-14-2008, 04:38 PM
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#4
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Head Chef
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
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Freezing them whole will be fine, though they will only be good for sauce-related meals since they will be mushy when thawed. Clean, dry, and flash freeze before packing into a ziplock bag so they won't become one big lump.
When you pull them out, run under some hot water and the skin will just peel off.
Alternatively, put them in a blender (skin and all) and puree. Pour in to a silicon muffin pan to flash freeze in small portions, then store in ziploc bag.
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Support bacteria. It's the only culture some people have.
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04-14-2008, 04:40 PM
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#5
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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There is a flavor component in tomatoes that is destroyed when the tomatoes go below 50 (I think it is 50) degrees F. For that reason alone, I would not freeze them.
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04-14-2008, 06:53 PM
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#6
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Head Chef
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
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Quote:
Originally Posted by GB
There is a flavor component in tomatoes that is destroyed when the tomatoes go below 50 (I think it is 50) degrees F. For that reason alone, I would not freeze them.
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I would love a reputable reference to that if you can find it. I'm doing some Google searches since the question came up and I'm not finding the negative situation.
Instead every place tends to confirm freezing small tomatoes whole and larger tomatoes by cutting in to quarters.
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Support bacteria. It's the only culture some people have.
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04-14-2008, 07:02 PM
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#7
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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Here is one source I was able to find.
Here is another.
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04-14-2008, 07:06 PM
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#8
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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This one does not say why, but does say not to go below 50. So you don't have to search through the whole thing here is the part that says it...
Quote:
If kept in the house, expose them to a south window, and rotate them regularly to give uniform light. Daily temperatures should be kept below 80 degrees Fahrenheit but not lower than 50 degrees.
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04-14-2008, 07:10 PM
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#9
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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Here is another.
Quote:
Below 50 degrees F, flavor can be greatly diminished, so don't store tomatoes in the refrigerator
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04-14-2008, 07:54 PM
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#10
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Head Chef
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
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Quote:
Originally Posted by GB
Here is one source I was able to find.
Here is another.
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Interesting references, but the subject here is about "freezing", not general refrigeration storage. Not the same thing.
Refrigeration is generally at 33°F-40°F which is why the general rule is NEVER refrigerate tomatoes since they need to be kept at a higher temperature to remain fresh.
Freezing, however, is a totally different issue.
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