I have small cherry tomatoes to freeze; why not use the skins? They have the most nutrients and flavor?

Question

I have small cherry and grape tomatoes to freeze (1rst time); why not use the skins when thawing? I know they say they'll be tough, but that's where most of the flavor and nutrients are (right?) Couldn't I just blend them (now or when I pull them from the freezer) and use them in sauce?

Answer 1

I would ask this in cooking and recipes.

Answer 2

When I first started freezing tomatoes whole, I noticed how tough the skins were coming out of the freezer. This is particularly true in regard to cherry tomatoes of all types. Even upon blending them the skins stay in noticable chunks and are very tough to eat. They do not taste bad they are just noticeable. Full sized tomato skins can be more easily blended after freezing and add a nearly milky texture.

For best results with cherry tomatoes discard the skins after freezing or blend the whole tomato before you freeze it and then you will retain the nutrition from the skin and avoid the toughness.

Answer 3

well if you are talking what i think you are talking about (making tomato sauce) i usually don't pull the skins off IMMEDIATLY. there are a lot of nutrients in there...i cook them down with the skins on..and then usually the skins will rise to the top of the sauce, and i just take a spoon and get them off. so yea, you could just blend them now.