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Post by sss3 on May 25, 2016 2:30:34 GMT
When tomatoes are in season, wash and core some. Freeze. If using store bought tomato products, add fresh tomato when cooking. Gives dish nice fresh flavor.
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Post by freelove on May 25, 2016 13:32:05 GMT
DH and I freeze our tomatoes instead of canning them. We used to can tomatoes, but freezing is a lot less work and as you said the flavor is much fresher.
Peeling them is easy. Don't peel before you freeze them whole just hold them under warm water when you are ready to use them and the peels slip right off.
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Deleted
Deleted Member
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Post by Deleted on May 25, 2016 17:52:20 GMT
Nothing like garden fresh tomatoes canned in concentrated tomato juice. We juice tomatoes and cook it down about half and add to the jars of diced tomatoes. So good. I like them cold from the refrigerator....James
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Post by feather on May 31, 2016 18:56:10 GMT
I grew up with home canned food, especially tomato sauces. I *thought* they were supposed to be long cooking sauces to be good. I actually like short cooking tomato sauces (soup too). There is a fresher flavor from the quick cooking and it is less acidic to me as well. I think a marinara sauce is a quick cooking sauce where a spaghetti sauce is a long cooking sauce.
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