My garden produced an abundance of Roma tomatoes, which I have frozen whole with skins on. I would like to make salsa and spaghetti sauce out of these. Most recipes I find use canned tomatoes. Any ideas or recipes? I would be grateful, thanks.
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You can substitute the frozen for canned. I'd just blanch them and remove skins if they have them and use the same way. Maybe mash them up first and you might have to cook them longerand add some spices. That's what I do.
Hi, I always pick my romas, wash them, toss into a zip bag in the freezer till I have a day to do all my tomatoes on.
Then I thaw them in the bags, run them through the blender, dump in to the cooking pots on the stove, and then I can start making my different tomato items from the degree of cook-down. From juice to tomato paste. I process each desired consistancy into pint jars and seal them.
I also picked my cherry tomatoes, washed them, tossed into freezer bags and frozen. They can be used for all sorts of hot dishes, pizza, etc.
About how long did you have them in the oven? I'm wondering about roasting frozen tomatoes? Will this work? High heat oven?
I put frozen tomatoes in the oven on 375. I let them roast until the skins seem to slide off and most of the tomato water is out of them. Then I run them in my kitchenaid strainer attachment and it gets the skins and seeds and I have a thick sauce to start cooking with.
A Word about tomato skins: I prefer not to have the skin in a tomato dish, but it's SO EASY to just run each frozen tomato under hot water, the skin just slips off! Then you can let them thaw and handle accordingly.
It doesn't need to be hot water; cold works and is the only way I skin them.
From experience with Romas and a lot of them.....NO SKINS when canning or freezing. A simple boiling water process.....wash Romas from garden, boil a pot of hot water, drop Romas in boiling water for 15-20 seconds, put in sink full of cold water, peel Romas (they peel real easy), vut in half to make sure there are no bad spots and either can or freeze.
You can use them in any recipe. I figure ( eyeball) about 2 cups for each can called for. They make wonderful sauces.
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