[Yana]

Hi all
I tried freezing tomatoes last year with the intention of using them for sauces but this didn't work. I've got loads of peppers and chillies and thought about making passata sauce that can be put in sterilised jars and kept for use during the winter.
Has anyone got a recipe and how long does the sauce keep for once it has been 'bottled'?
Thanks 

[mumofstig]

here 
http://chat.allotment-garden.org/index.php?topic=82201.msg918774#msg918774

[Yana]

Thank you. That's my day sorted. 

[GrannieAnnie]

Why didn't it work yana?  I freeze my Tom's every year. Just chop them and put in freezer bags til I need them.  I don't skin them, any bits of skin I just pick out as I'm cooking them afterwards, or if doing a smooth sauce blitz them well.

But I did make passages few times.  Hope it works out well

[Yana]

Why didn't it work yana?  I freeze my Tom's every year. Just chop them and put in freezer bags til I need them.  I don't skin them, any bits of skin I just pick out as I'm cooking them afterwards, or if doing a smooth sauce blitz them well.

But I did make passages few times.  Hope it works out well

They seemed to 'separate' on defrosting and I ended up with loads of water and very little tomato. Might have been the variety I froze was not suitable?

[Trillium]

I find most regular tomatoes are too juicy for saucing. The best are the Italian types of plum/paste tomatoes which have very little water and lots of 'meat'. I use those strictly for saucing and bottling.

[Yana]

I think that's where I went wrong Trillium. Learnt my lesson this year as growing plum toms for making sauce.
Thanks all.