A question for the cooks & tomato growers

Primrose

We love our fresh tomato salads from sun ripened tomatoes at this time of year but are currently producing a good crop, many of which will have to be frozen in some form to preserve the surplus.

Question: does anybody have. a recipe/method for using frozen tomatoes to make some kind of fresh tomato salad in winter when the commercial ones seem to be so tasteless?

C_J

Once frozen, tomatoes just go mushy when you defrost them so wouldn't be any use in a fresh salad.

I'd suggest preserving some tomatoes in olive oil - instructions here, although I am sure many MSE OSers will have their own methods to share too.

Good luck with preserving your summer bounty!!

buildersdaughter

No, the water content is such that the liquid burst the little cells - that's why they mush. I cook them right down, liquidise, and bottle the resulting 'passata'.

Callie22

When I have a lot of smaller tomatoes (cherry type - for the past couple of years I've grown some Principe Borghese, which are the tomatoes used for sun-drying) I roast them down with a bit of olive oil and garlic so they are sort-of semi-dried - not quite a sun dried tomato but not quite a sauce either. I freeze these and they're really nice on salads, in pasta or on pizzas. There's no recipe for this, it really is as simple as cut them in half, put them in an oven dish, add seasoning and olive oil and roast until they're done. If you want to get fancy you can add a sprinkle of sugar and/or a drizzle of balsamic vinegar, but they're not essential.

Wraithlady

Think Nigella had a recipe for this - 'Moonblush tomatoes' IIRC