I read the thread on making tomato sauce from fresh tomatoes. Still questioning whether to cook them down or not before freezing. This was not really answered in that thread.
Asked two different Italian/Italian women (people born in Italy) and both said something different. One said to just quarter them and put them in freezer bags or containers with basil and then add other ingredients such as olive oil, salt and fresh garlic once you cook them. The other woman said to cook them down a little bit with olive oil, fresh garlic, salt and then cool down and add basil and freeze and finish cooking once taken out of the freezer for use.
Both were adamant about why they shouldn't be cooked first and why they should be cooked first before freezing. The explanation was that not cooked tomatoes cooks up better after being frozen and after cooking them down a bit they cook up better. Hope that made sense!
Any suggestions or comments about this would be appreciated. Thank You.
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