I've no idea @Blue Onion as I've never tried but maybe do a trial run with just a few? I just use jam jars which I can buy for not a lot in local shops and I re-use them too. It's fine as long as they're clean and heated thru in the oven before filling and then well sealed.
For your sweet cherry toms, try adding lemon zest or juice to them for pasta sauce. It really lifts the flavour and will reduce sweetness.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
I think the question was more about semi-dried tomatoes in oil @floralies so not blended. I expect it would be OK if thawed slowly. I have confit'd garlic in olive oil in my fridge and it's gone solid. I expect it'll be OK tho.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Thanks to Covid and a cancelled plant fair in March i've grown fewer tomatoes than last year or the year before and they've not been my usual heritage tomatoes. Not too impressed with flavour or yields so far and they're all a lot better cooked into a sauce or reduced down and bottled.
So far only 19 jars of passata and no dried ones yet but I do have some late ripening cherry toms coming along now so still time.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
@Blue Onion - in the past I've frozen bags of green tomatoes donated by a neighbour a few years ago. At the time of donation I wasn't ready to do anything with them but about 6 months later I made several jars of tomato relish with them - very successful.
Based on that experience I would probably try freezing ripe tomatoes to convert into sauce / passata at a later date if I didn't have time for making sauces now. No need to do anything with them before popping into bags.
If you want to freeze Obx's recipe you may like to know that I often freeze tinned anchovies in oil if I have no immediate use for the half tin left over after making Caesar salad. The oil sets like butter but comes back to liquid very quickly at room temp. No noticeable deterioration in either fish or oil.
On that note - I make tomato sauce by gently stewing garlic, onions, tomatoes and herbs for about an hour - maybe longer - until it's all lovely and gloopy / pulpy. I usually add a few chilli flakes and also some anchovies and / or Worcestershire sauce for an extra savoury hit. I liquidise it to get rid of the texture of seeds and skins and freeze in 2 person portions. Out of the freezer it can be used as is in place of passatta and pasta sauce or reduced to a slightly thicker consistency for pizza topping. No need to defrost first.
Heaven is ... sitting in the garden with a G&T and a cat while watching the sun go down
That's good to know about your anchovies @Topbird . Sold in jars here, rather than tins, so easy to keep what I don't use just in the fridge.
Last year and the year before I did all that cooking down of tomatoes with extra flavourings but this year I've kept it simple - just the tomatoes - and will add all the extras when using the resulting gloop for cooking up a sauce or a soup. We've had vegetarian guests so anchovies and Worcester sauce are out and French and Belgian friends aren't good with chillies!
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
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For your sweet cherry toms, try adding lemon zest or juice to them for pasta sauce. It really lifts the flavour and will reduce sweetness.
Thanks to Covid and a cancelled plant fair in March i've grown fewer tomatoes than last year or the year before and they've not been my usual heritage tomatoes. Not too impressed with flavour or yields so far and they're all a lot better cooked into a sauce or reduced down and bottled.
So far only 19 jars of passata and no dried ones yet but I do have some late ripening cherry toms coming along now so still time.
Based on that experience I would probably try freezing ripe tomatoes to convert into sauce / passata at a later date if I didn't have time for making sauces now. No need to do anything with them before popping into bags.
If you want to freeze Obx's recipe you may like to know that I often freeze tinned anchovies in oil if I have no immediate use for the half tin left over after making Caesar salad. The oil sets like butter but comes back to liquid very quickly at room temp. No noticeable deterioration in either fish or oil.
On that note - I make tomato sauce by gently stewing garlic, onions, tomatoes and herbs for about an hour - maybe longer - until it's all lovely and gloopy / pulpy. I usually add a few chilli flakes and also some anchovies and / or Worcestershire sauce for an extra savoury hit. I liquidise it to get rid of the texture of seeds and skins and freeze in 2 person portions. Out of the freezer it can be used as is in place of passatta and pasta sauce or reduced to a slightly thicker consistency for pizza topping. No need to defrost first.
Last year and the year before I did all that cooking down of tomatoes with extra flavourings but this year I've kept it simple - just the tomatoes - and will add all the extras when using the resulting gloop for cooking up a sauce or a soup. We've had vegetarian guests so anchovies and Worcester sauce are out and French and Belgian friends aren't good with chillies!
Older French people in particular are reluctant to try new stuff so it's a case of creeping up on them slowly.