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1

Frozen tomatoes will lose all their structure, so are only of use for cooking. Canned tomatoes works very well for cooking and are cheap. The taste is also improved by the canning process, but not by freezing. So I can’t see how anyone can charge enough for frozen tomatoes to as to make a profit. But I have frozen my own tomatoes. To do so, blanch them ...


1

Beside the reasons in the other answers, tomatoes really don't like low temperatures. They change their aroma and texture already at fridge temperature. They will go through the same temperature region when freezing and thawing, so they will get that bad taste of a cooled tomato. They won't have the texture of a fridge tomato though, because the freezer will ...


4

They are :) http://www.picard.fr/produits/tomates-quartiers-pelees/000000000000010412,default,pd.html (site in French). However if you look at the reviews the average customer isn't too pleased with the product, essentially for the reasons mentioned by @PatSommer (watery, poor texture, etc.). Don't forget that canning transforms tomatoes in a way which ...


2

There is no advantage to freezing over canning, and from many perspective there are disadvantages (discolouration, mushiness, overall general cellular destruction) The embodied energy required to can is also much less than to keep them frozen, so this combined with disadvantages of freezing tomatoes, manufacturers choose to use canning Yes, you can freeze ...


17

Freeze one, thaw it and see. The liquid separates out and leaves a pulpy structure behind. Tomato sauce (no chunks) thaws much better and separated liquid can be stirred back in well enough. Canned works as we all know so no one is bothering trying to grow a freezer-friendly tomato, yet.



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