What could be better than fresh-frozen tomatoes in the winter, only fresh tomatoes, which are sold in shops and supermarkets, but cost a lot of money. Today we will make an excellent preparations for the winter - frozen tomatoes! I am pleased to present to your attention some variants of frozen tomatoes.
Ingredients for the preparation of frozen tomatoes:
- Tomatoes (preferably grade "cream") qs
Inventory for the preparation of frozen tomatoes:
Preparation of frozen tomato.
Step 1: Choose and prepare the tomatoes
For quality frozen, without big losses delicious and very useful juice have to choose solid varieties of tomato, with a thick rind, fleshy, and it is desirable that they were a little dospevshimi and little juicy. For freezing perfect tomatoes that are in common called "cream", they are small and perfectly frozen quickly. To begin to loop through and remove the tomatoes spoiled, pressure rotten and much softer.
Then place them in a colander and rinse thoroughly under cold running water so that all the dust and dirt washed off thoroughly. Hold the tomatoes minutes 15 in a colander to merged all of the water, dry them with kitchen paper towels and place in clean, dry bowl deep. Tomatoes prepared, it is possible to go beyond freezing.
Step 2: Frozen tomatoes - the first prescription
The first recipe is very easy and simple. Prepared obsushennye tomatoes, put small portions in plastic vacuum bags, close the lock, slightly crushing his fingers, leaving little room for a thin tube through which the children often drink juice. Insert the tube into the hole and suck all the air from the package. When the air bag will not, hold the finger end of the tube, through which air is sucked you, slowly pulling it out of the package. fingers push the trapped air by pulling the tube, close the bag with tomatoes and place in the freezer. Tomatoes will be frozen over 24 hours, depending on the size of the fruit. For such freezing it is desirable to not exceed the diameter of the tomato 3 - 4 cm. These tomatoes retain their properties and vitamins during 7 - 9 months. This kind of frozen tomatoes for cooking stuffed tomato salad, and any other dishes.
Step 3: Frozen tomatoes - second recipe
The second method is also very easy, but in the course of his tomatoes may lose a small amount of juice. For smaller fluid loss with tomato, fruit should be very solid, fleshy with a small amount of juice. Of course, a small amount of juice is lost, and here, it is very important to choose a tomato, ideal for "cream" it is a little juicy, very firm. To get started, take a small baking, Cover the plastic wrap them. Now take a clean knife and a clean cutting board, make sure that the blade is sharp enough. Put on board obsushennye tomatoes and slice them thick slices or rings and the first and second cutting should not exceed 1cm. Then pat dry with paper pieces tomatoes kitchen towels, place on a baking sheet, freeze in the freezer for 4 hours. Then deliver them in small pieces from the freezer, place the tomatoes in sealed bags medium portions, and close the packages as it is written in the first recipe. Then send the package with tomatoes back in the freezer. Such tomatoes stored in a freezer for 1 year and retains all its vitamins and nutrients. This type of tomato for salads, soups, sauces and any other dishes.
Step 4: Frozen tomatoes - the third recipe
A third method of freezing a bit laborious and requires little effort on your part. To do this, you will need to pre-chilled water or 2 kg of ice on the usual 5 liters of cold water. Personally, I pre-cool the water in the freezer pouring it in the usual 1.5 liter plastic bottles of mineral water. On tomato should be 5 kg, about 5 bottles of chilled water. Simply type in the bottle cold running water, put in the freezer and refrigerate to -3 degrees. The main thing that it did not turn into ice. Then put on the stove, turn on the strong level, deep pot full of running water, bring it to a boil and turn off the stove.
Carefully using skimmer lay in boiling water the tomatoes and leave them on steamed 1 minute.
During this time in a bowl pour the chilled water from plastic bottles and then the same with a slotted spoon remove the tomatoes and reload them in a bowl with cold water.
Let them stand in chilled water 1 - 2 minutes.
Alternately pull the fetus out of the water for the fruit and carefully remove the peel from each tomato with a knife.
And now it is possible to act on the request, you can cut a tomato in the stalk, cut into slices or chop them into small pieces as you like more.
I basically freeze such tomatoes whole.
Whole fruits without skin lay on a baking sheet, the laid with plastic wrap, and place in the freezer for 4 - 6 hours depending on their size, to complete freezing. Then the frozen tomatoes, removing the parts from the freezer, place in airtight bags, and close them as described in the first recipe. It is desirable that one sachet was 5 to 8 fetuses. Place the tomatoes in the freezer and wait for winter. These tomatoes are stored 1 year, of which you can prepare sauces, gravies, marinades for meats, pizza, soups and many other dishes.
Step 5: defrost frozen tomatoes
To defrost frozen tomatoes do not have to exert much effort. If you're not pressed for time, and you have them available, just take out your desired number of tomatoes in the package with the freezer and let them defrost in the refrigerator on the bottom shelf, where there is less circulation of cold air over the 3- 4 hours. If all the time you're short and urgently needs, something to cook, bags of tomatoes lay in a bowl of cold water through 30 minutes thaw and they will be suitable for consumption or cooking of any of your culinary ideas. In no case do not let the tomatoes from sealed packages, thaw frozen tomatoes only in them, no matter what type you have chosen not defrost.
Step 6: serve frozen tomatoes
Frozen tomatoes before serving or use thawed. They are added to salads, prepared first and second courses. Grinds and marinate them in meat, poultry, prepared sauces, soups, gravy, ketchup, put in cakes, stewed with vegetables. These tomatoes retain all their nutrients and vitamins, and if a person choose between frozen and fresh tomatoes bought at the store, "straight from the tin," then he will get less vitamins. The choice is yours! Eat on health and get the vitamins!
Tips to the recipe:
− Do not freeze the tomatoes in large chunks, easy to freeze tomatoes in small pieces is that any time you can get the necessary quantity of tomato and use for their needs.
− If you do not hermetic packages for freezing, place portions of frozen tomatoes in ordinary plastic bags, which in turn lay in small plastic or iron tank. Wrap them with plastic wrap and store in the freezer.
− If you are unsure as bought you a tomato, and think that they can be chemical elements of various kinds, you should chop tomatoes a couple of times with a toothpick around the stalk and soak in cold water for 30 minutes, during which time most of the nitrates and chemicals come and dissolve in water. BUT! This soaking will survive, not all varieties of tomatoes are suitable dense, meaty with a small amount of juice and solid fruit!
− If you are going to put out frozen tomatoes, they can not be thawed. In the process of extinguishing or frying thaw them yourself.