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Giant Can of Tomatoes


bleachboy
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So I'm in my new house, and finally close to Costco. So I went and got a membership and loaded up my basket. I couldn't resist buying two cans of peeled whole San Marzano tomatoes. However, they're like 6 1/2 pound cans.

What do y'all suggest I do with such a beast? If I open the can and only use 1-2 pounds of the tomatoes, can they be frozen, especially if I go ahead and drain and deseed them? Should I opt to make something like a tripled recipe of red sauce in my huge stockpot, then take it over to my mother-in-law's house for the deep-freeze? Or something else?

Don Moore

Nashville, TN

Peace on Earth

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I don't know about San Marzano tomatoes, as such, but I've had good luck with freezing fresh tomatoes after I've skinned and seeded them. It's easier in some ways that canning them. I can't see why freezing canned leftover tomatoes wouldn't work - especially if you go ahead and seed them. I wouldn't completely drain them. I'd make sure there was enough liquid in the container to completely cover the tomatoes and fill the voids between them, so they don't get freezer burned.

However - if these tomatoes are really wonderful, then maybe your better bet is to make a fabulous sauce with them first, and then freeze it. Freeze it in small batches so you can defrost only as much as you'll need at a time.

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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So I'm in my new house, and finally close to Costco.  So I went and got a membership and loaded up my basket.  I couldn't resist buying two cans of peeled whole San Marzano tomatoes.  However, they're like 6 1/2 pound cans.

What do y'all suggest I do with such a beast?  If I open the can and only use 1-2 pounds of the tomatoes, can they be frozen, especially if I go ahead and drain and deseed them?  Should I opt to make something like a tripled recipe of red sauce in my huge stockpot, then take it over to my mother-in-law's house for the deep-freeze?  Or something else?

You could put them in a glass or plastic container and keep the balance for a while in your fridge - but personally I would suggest making a great tomato sauce and freezing it.

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Well, I make a really teriffic red sauce, and that's what I'd be using the tomatoes for eventually anyway, so I think your suggestions make sense. I'll probably spend all day seeding, browning meats and simmering, but then I can put the sauce in a ton of pint-size containers, deep freeze 'em, and have a years' supply of sauce.

Thanks for your help!

Edited by bleachboy (log)

Don Moore

Nashville, TN

Peace on Earth

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If you don't have "a ton" of pint containers, get some of those zip lock type freezer bags. With a little practice, you can smush out all of the air as you close them. Then you flatten them out and freeze them on a sheet pan. They don't take up as much room and thawing in hot water is a snap.

Linda LaRose aka "fifi"

"Having spent most of my life searching for truth in the excitement of science, I am now in search of the perfectly seared foie gras without any sweet glop." Linda LaRose

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