FREEZING is considered the easiest and not so time-consuming method of preserving foods. Most foods freeze well with the exception of starchy food like rice, bread and cakes. To prevent spoilage of vegetables like tomatoes, it is best to keep it in the freezer to prolong its shelf life. Frozen tomatoes are best used in cooked foods such as soups, sauces and stews as they become mushy when they are thawed. To use the frozen tomatoes, remove them from the freezer a few at a time or all at once and then use them in any cooked-tomato recipe.

MATERIALS NEEDED:

PROCEDURES FOR FREEZING WHOLE TOMATOES WITH PEELS

TOMATO FACTS

The tomato (Solanum lycopersicum) is a fruit from the nightshade family native to South America. It is a fruit but is actually prepared like a vegetable. It comes in a variety of colors like yellow, orange, green, red and even purple. It also exists in different shapes and flavors. This fruit is linked to many health benefits. Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K.

BENEFITS OF TOMATOES

Tomatoes are a good source of lycopene and beta-carotene to decrease the risk of heart attacks and strokes. Observational studies have noted that because of this high lycopene content, tomatoes also lessen the incidences of prostate, lung, and stomach cancers. Studies also show that high concentrations of carotenoids found in high amounts in tomatoes may protect women against breast cancer. Tomatoes are considered contributory to healthy glowing skin. Tomato-based foods rich in lycopene and other plant compounds may protect against sunburn. According to one study, people who ingested 1.3 ounces (40 grams) of tomato paste providing 16 mg of lycopene with olive oil every day for 10 weeks experienced 40% fewer sunburns.