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Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter. |
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Rita
Heikenfeld, CCP: Macy’s Regional Culinary Professional /
Herbalist / Author / Local TV |
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Freezing Tomatoes & Roasted Peppers |
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Freezing Tomatoes: It's all the rage right now, freezing tomatoes without peeling or coring or blanching. I've frozen the cherry tomatoes for years this way - they usually have more sugar and less water than the larger ones , so they take to freezing well. Blanching tomatoes does two things: it loosens the skin and also kills any enzymes that allow the tomato to continue to ripen in the freezer. But since frozen tomatoes are used in cooked dishes anyway, if you don't have time to blanch, go ahead and freeze them whole on cookie sheets. When they're frozen, transfer to suitable containers. To thaw any frozen tomato, place in a colander and run a bit of warm water over it. The skin will peel right off. I like to chop my tomatoes up while they're still a bit frozen for easier handling. Freezing Roasted Peppers: After peeling the roasted peppers and cutting the peppers in strips, layer with olive oil in a suitable container. Go ahead and add some garlic cloves and herbs if you want. Freeze. To use, thaw (the olive oil may not freeze hard) and put into soups, stews, pizzas, sandwiches, etc.
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