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Fri, Sep 26, 14 at 11:31
| I know tomatoes will take less room in freezer if I roast them first, but other than that, does it make a difference in flavor or texture which I do first? I have 5.5 lbs of really ripe heirlooms I just cored and bagged, stuck in the fridge, I have about 20 lbs already in the freezer, and more in the garage I need to do something with this weekend. It's supposed to be in the mid-80's this weekend, so if it's all the same I'd rather find some room (my mom might have freezer space) for the next week until I bake a couple of pies for the fife & drum corps and free up even more room (and have the oven going anyway) next Thurs/Fri. |
Follow-Up Postings:
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| In my experience, I get better flavor from roasting first, then freezing. |
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| Same here. If going to roast then do it before freezing. Better flavor and less volume loss due to cell rupture when thawed. Dave |
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| Guess I'll start up the oven tonight! I know pixie lou said she slow roasts in 200 degree oven overnight, what do the rest of you do? Roast 400 degrees for an hour like in KatieC's soup (but I won't put in carrots, onions or garlic, for flexibility later), peel, cool and freeze? |
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| I roast tomatoes at 350 or 400 degrees, san marzanos take about an hour, larger tomatoes take longer. I pull off the peels once they're cool then freeze. One sheet pan of tomatoes fills a quart sized freezer bag, which is a nice size for cooking. I use one quart sized bag of tomatoes to make a batch of pasta sauce or tomato soup. Roasted tomatoes make an incredibly good tomato soup. |
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| Thanks - does anybody know if plain roasted tomatoes can be canned (in PC?)? I sent 22 lbs of tomatoes (4 gallons) home with my dad to put in their freezer, I didn't get to roast any last night but I've got a casserole in the oven now, a full sheet pan (disposable) single layer of mostly paste tomatoes cut up. No oil, no garlic, no nothing. DD and I were canning jam today so BWB still has water in it, if I can do BWB (how to determine how many tomatoes for proper acidification) that would be good but I know it will take longer than PC. These tomatoes had spots I had to cut out but weren't over-ripe. The ones I sent with my dad were REALLY ripe, some had soft spots (I cut out), others weren't as ripe but had anthracnose spots (salmon colored) so I don't think I can can those - just take out a gallon at a time to make sauce or soup (or fewer to use in chili)? |
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