08/15/2012
Anyone out there like me? I love fresh tomatoes on my salads, but in the winter the store-bought ones taste terrible. So I've tried pickling them, canning them, cooking and freezing them. The pickled ones taste best, but they are rubbery. They have to be cooked for a long time to kill potentially harmful bacteria.
This week I tried something that really seemed to work: I sliced the cherry tomatoes I had picked in half, placed them face-down on a paper towel draped over a small cookie sheet, and I froze them-- raw. Yesterday I popped them into a ziplok bag, keeping out a few which I dropped frozen into the evening's salad. By the time we ate salad they were thawed, and they tasted absolutely fresh.
We ate the salad at a picnic so I guess they had an hour or so in the cooler with the salad before we ate them. Next time I will thaw them before I put them into the salad, but that should not take long. Who knows how long they can stay in the freezer and hold their flavor, but I do this with diced green peppers and they keep for a long time. Some of them stuck to the paper towel, but not many. I think I'll freeze a couple of gallons of them for the winter and see how it goes.