|Can an overabundance of tomatoes be frozen for the long
winter, and if so, how is it done? Do you blance them or
can they be frozen whole?
|I am unable to find instructions regarding blanching tomatoes prior to freezing; I suspect this is because they are rarely frozen whole. The reason for this is that they become soft and mushy after freezing so they are usually cooked into sauce first or canned instead. This saves a step in the kitchen and also conserves space in the freezer.|