Housewives often freeze tomatoes, considering this storage method to be the simplest and most optimal.
However, unlike persimmons, which only become tastier after freezing, tomatoes lose their flavor after freezing.
Candidate of agricultural sciences, associate professor of the department of general biology and bioecology of the State University of Education Vitaly Napolov in an interview with Doctor Peter explained why it makes no sense to freeze tomatoes.
Frozen tomatoes
Firstly, after defrosting they lose their shape and taste.
Secondly, tomatoes tolerate heat processing very well, preserving almost all of their vitamins, nutrients and antioxidants.
Thirdly, they take up a lot of space in the freezer, and after defrosting, cutting them will be problematic.
How to freeze
If necessary, it is easier to freeze tomatoes after cutting them into cubes.
This method simplifies the preparation of tomatoes and dishes with them: you don’t have to defrost them, but you can immediately put them in a saucepan or frying pan.
But it is important to remember that frozen they can be stored for up to six months and should not be consumed raw after defrosting.
The expert advises storing fresh tomatoes at room temperature, as their taste deteriorates in the refrigerator due to moisture content.
