Freezing tomatoes for sauce

[Beekissed]

Welcome to the forum 'Farmgirl! That's a great tip and one I like to do too.
Takes the pressure off the busy season!

I agree! Freezing them and then thawing takes much of the extra fluid out of the tomato, while also making the skins slip right off....much easier than scalding a bunch of maters.

This pic shows tomatoes that have thawed in this basin...all of that fluid has come out of the tomatoes as they thawed.

 

[thistlebloom]

I have a vague memory of a member drying them on dashboard of car.

VFEM used to put them in her car to dry.

 

[ninnymary]

Bee, does all that fluid mean what's left is only the meaty side of the tomatoe?

Farmgirl, welcome! Glad you joined. Hope to hear more from you.

Mary

 

[Beekissed]

Bee, does all that fluid mean what's left is only the meaty side of the tomatoe?

Farmgirl, welcome! Glad you joined. Hope to hear more from you.

Mary

You would think so, wouldn't you? But...nope. My salsa was still just as runny as before.

 

[Ridgerunner]

When I'm making sauce I pour off the clear liquid. That reduces how much moisture I have to cook off before it thickens. That reduces my cooking down time a lot but like a lot of veggies and fruit, tomatoes release a lot of moisture when they cook. I still cook them down a long time.

I cook sauces and such as long as it takes until I get the consistency I want. That can be painful if you don't wear a glove. When you are stirring it that thickened sauce can plop up and blister exposed skin.

Although it is not red I consider it tomato juice. I think you could make a nice clear Bloody Mary if you so desired. But I usually just drink it as is, maybe with a little salt.

 

[Nyboy]

VFEM used to put them in her car to dry.

wow you are good

 

[ducks4you]

!! BEST forum ever!!