According to the restaurateur, any tomatoes are suitable for freezing, but it is better to choose large and fleshy fruits, so watery and juicy after thawing will turn into porridge.
Tomatoes can be frozen both entirely and portions or grinding them with a blender.
“The easiest way is the whole and without fanaticism. Just wash the tomatoes. Wipe it dry, because it’s better not to throw wet fruits into the freezer so that they are not covered with ice crust. Next, put in dense frost bags or containers. Do not tramise them too much, leave a little free space. Get the air,” Clopotenko shared.
He note that such tomatoes can be stored for up to six months, and then they lose their taste.
“Some cut tomatoes before freezing to immediately have a semi -finished product for borsch or sauce. But after the freezer they still become soft and fall apart,” he added.
To defrost tomatoes, it is enough to pour them with cold water. The restaurateur noted that frozen tomatoes are not suitable for salads, but are ideal for pasta, soups, pizzas and stew.
