Salsa using frozen tomatoes?

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Posted by westfurd MA (My Page) on

Mon, Jan 30, 12 at 8:06

I've frozen lots of tomatoes from my summer harvest to use in the winter to make tomato sauce with very good results. How does fresh salsa (unheated/processed and put in fridge) and canned salsa (using approved recipe) turn out using frozen tomatoes compared to using unfrozen, fresh tomatoes? Is there any taste or texture differences? Thanks .... Super Bowl is coming up this week in the Boston area!

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RE: Salsa using frozen tomatoes?

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Posted by digdirt 6 -7 AR (My Page) on
Mon, Jan 30, 12 at 10:25

Sure. Many do it. You just have to drain the thawed tomatoes really well first. Taste difference? No, but a little softer texture given the way freezing works to break down the cell walls.

Dave

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Posted by noinwi z3/4 WI (My Page) on
Mon, Jan 30, 12 at 12:36

If you haven't peeled them yet(I toss them in the freezer whole, unpeeled), do it when they're still a bit frozen...it's easier.

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Posted by dgkritch Z8 OR (My Page) on
Mon, Jan 30, 12 at 13:02

And be sure to drain them in a colander over a bowl so you can use the thin tomato juice for soup base or just to drink!

Deanna

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Posted by pixie_lou 5 (My Page) on
Mon, Jan 30, 12 at 16:39

You will notice a big difference if you try to make a fresh salsa. Think about using a can of diced tomatoes to make a fresh salsa - using the frozen tomatoes will be similar. But a cooked and processed salsa - the difference will be minimal.

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