How many times have your forgotten your tomatoes in your vegetable drawer? Perhaps, you are going on vacation and don’t know what to do with your unused veggies? No one like to throw away spoiled or soon to be spoiled vegetables. Talk about hard cash going down the drain.
Recently, I faced this same situation with an abundance of tomatoes and upcoming vacation. I took a cue from last year’s harvest and froze the tomatoes. Read on and add your tips too.
Tomatoes have such a short shelf life, and when they go bad, it isn’t pretty. I can’t tell you how many times I had to clean out my vegetable drawer from tomato water. This time I wasn’t going to lose those tomatoes.
Here are my two favorite spoilage buster ideas:
Just Freeze and Stuff
Put them on a cookie sheet in the freezer for 24 hours. When I make homemade just harvested tomato sauce, I freeze the tomatoes first since it is easier to take off the skins. (See how I make fresh tomato sauce with my tomato press.) Then I put them in old spaghetti containers to use when a recipe calls for canned tomatoes. When you defrost the jars, simply peel off the skins. It is really easy.
Parboil the Suckers
Alternatively, if you forgot to clean out your refrigerator in time to freeze, simply cut an “X” into the top of the tomato and put it in boiling water for a couple of minutes. Once the tomato cools, simply tear off the skin. Then add the tomatoes to glass jars. The best part is now you have “canned” tomatoes for your recipes sans the BPA! (Bisphenol A (BPA) is in the lining of many canned products.)
Remember, to reuse the skins for making vegetable stock. Be sure to read the comments on the veggie stock recipe. The suggestions were wonderful ways to enhance the stock.
Join the Conversation:
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