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Spots on tomatoes; okay for freezer?

Posted by caroline (My Page) on
Sat, Sep 29, 12 at 16:14

A lot of my last-of-the-garden salvaged tomatoes have "spots," or splits, bruises, cracks, or little moldy bits around the stems. They have been on large styrofoam trays, waiting in the mudroom for a week now. I'm wanting to get everything in the freezer by tomorrow.

Would you...

Throw them away?

Or...

Cut out the bad areas, and continue to chop and freeze the good parts?

I'm putting them up to be used in stews, soups, and pasta sauces.

I don't want to waste food, but I don't want to waste time putting up something that might go "bad."


Follow-Up Postings:

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RE: Spots on tomatoes; okay for freezer?

I'm no expert, but I'd cut off the bad and freeze the good. If it's something you'd eat now, and I don't see anything wrong with eating the good parts now, seems to me it'd be fine to freeze.


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RE: Spots on tomatoes; okay for freezer?

Like cynic, I just trim off the bad parts and use the rest--I roast mine before freezing, and haven't had a problem yet.


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RE: Spots on tomatoes; okay for freezer?

I amputate the undesirable parts and eat the rest.

Like to use a serrated blade knife ... and scrape, to get rid of the soft stuff, after cutting.

A good eye helps, also.

After thawing, they're wilty, in any case.

o j


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