Cantaloupes and tomatoes freeze well. For cantaloupes, wash, cut open the melon, clean out the seeds, then scoop up the flesh in a melon baller or teaspoon. Drop on a cookie sheet lined with waxed paper and freeze. Once frozen, put into plastic freezer bags or other containers in the freezer for a delicious frozen treat. For tomatoes, wash them and remove the stem area. Freeze on a cookie sheet, then place in quart-sized plastic freezer bags or other containers in the freezer. When a recipe calls for tomatoes, remove from the freezer and thaw. The skin will slide right off.
How easy is that!
3 comments:
On "The Splended Table" (pardon me while I take a moment to drool at the thought of that radio show...) it was suggested to cut up tomatoes & freeze them in olive oil to retain their flavor and prevent them from getting too watery. I started doing this last year (just enough olive oil to coat, not cover), freezing them in small glass containers which are a good amount for soups or sauces. Unfortunately my tomato plants are suffering this year and I'm barely getting enough for day-to-day meals.
Knew about tomatoes but not about cantaloupe- thanks! (Although melons are a bit harder here)
Shona, thanks for the suggestion. Would help do away with some of the plastic. I think tomatoes everywhere are suffering. I've heard a lot of people have what's called late blight. Our plants are rapidly dying off.
Ecogrrl, you might want to try Shona's^ suggestion, as well.
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