The Frozen Tomato Recipes

FROZEN GARDEN TOMATOES FOR WINTER SOUPS AND SAUCES

Steps:

• Core tomatoes, then freeze in freezer bags (don't bother peeling them).
• To use frozen tomatoes, plunge into simmering sauces or soups; burst skins will float to the surface making them easy to remove.

THE FROZEN TOMATO

Steps:

• Combine 2 cups of the tomato juice, 1 cup of the mayonnaise, the onion, pineapple, cream cheese, cottage cheese, Worcestershire sauce and Tabasco in a blender. Blend until smooth and pour into a bowl. Combine the remaining tomato juice and mayonnaise in the blender and blend until smooth. Add enough food coloring so that it is the color of a very ripe tomato -- otherwise, it will be pale pink. Add it to the mixture in the bowl and whisk until combined. Season with salt and pepper and more Tabasco if needed.
• Pour into a 2-inch-deep baking dish (use a sieve if you want a smoother texture) and freeze.
• Arrange lettuce on 10 salad plates and place 1 or 2 scoops of frozen tomato on top. Add a dollop of mayonnaise if desired.

CHERRY TOMATOES - FROZEN THEN ROASTED RECIPE - (3.8/5)

Steps:

• Toss tomatoes in a freezer bag and put in freezer. When ready to use, preheat oven to 400 and partially thaw tomatoes. Toss partially thawed tomatoes with olive oil, basil, salt and pepper. Put on a cookie sheet and roast for about 40 minutes.