What Do You Do with Frozen Tomatoes?
That ain't cod roe. Photograph from Eat to Blog
Howard of Eat to Blog froze a few tomatoes last summer with the intention of using them in the winter. When he realized he didn't know how to use them, he experimented by grating them and using them in a pasta sauce. What does tomato snow taste like?
It tasted exactly like fresh tomato, but the temperature and texture of it was all different. The pink flakes liquified almost immediately on my tongue, leaving only the taste of tomato behind.
He adds that the frozen tomato flakes retain raw tomato flavor while eliminating the texture, a plus for those who hate the texture of raw tomato. Do you have suggestions for what to do with frozen tomatoes?
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8 Comments:
Either fine chopped or grated they add a great twist to gazpacho.
Jtkiefer at 9:47PM on 03/10/09
On top of a Bloody Mary or Bloody Bull as an edible garnish. It's nice to use yellow ones.
I use frozen whole tomatoes in stews in the slow cooker, too.
FoodieSearching at 9:51PM on 03/10/09
bloody mary snow cones! michelada slushies!! jealous!!!
dmarina at 12:32AM on 03/11/09
This is brilliant. I'd like to use them grated over a shrimp ceviche, over mozzarella and basil to complete the "caprese", little mounds of it on top of aïoli covered croutons would be good too.
simon at 11:10AM on 03/11/09
I put them in soups and stews. My little old Italian neighbor Rose told me this years ago. The just break down and give it great texture and taste.
Peggasus at 11:35AM on 03/11/09
my first instinct is to roast them and throw them on an open faced sandwich with goat cheese and balsamic.
mh330 at 1:14PM on 03/11/09
I never thought to freeze whole tomatoes since I've always heard it's common knowledge not to keep your tomatoes in the fridge ... now I'm definitely doing to stock up this summer when the farmer's market rolls around. Yum!
joyyy at 5:48PM on 03/11/09
Last summer our farmer's market had the best tomatoes I had ever tasted, so I bought a LOT of them and parboiled them, peeled them, and froze them whole. I have been using them in homemade pasta sauce and vegetable beef stew this winter and it has worked out great. They retained their wonderful fresh taste, but of course the texture is compromised, but in sauces, etc. it is not an issue.
gourmetgal at 12:27AM on 03/12/09