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Tomatoes freeze well in terms of taste, but not in terms of texture. After thawing them, you should use them in soup, stews, etc. rather than eating them raw. It could be useful to remove their skins and dicing them up prior to freezing.


If you have to choose between throwing them out or freezing, go for freezing: The texture will be way different as the tomatoes will get mushy. So when you ponder uses for them, think of what you would use canned / chopped tomatoes for. This also means preparing them a bit now is advisable: removing the peels (but could still "fish" them out later), perhaps ...


Yes, believe it or not... called a tomato slicer but they are also some times referred to as a tomato saber which is a product name originally from the commercial company Price Castle. Although I agree with Stephie and janeylicious just include the additional keyword 'commercial' with your search. Another option is that you can try the keyword 'tomato ...


A tomato slicer! If you're looking to buy one, you may want to add 'commercial' onto a search. This is what I use at my restaurant: http://vollrath.com/ProductFamily/Food-Preparation-Equipment/Redco-Tomato-Pro.htm


Probably. Depends on your sauce; some sauces do not tolerate freezing (e.g., they "break"). The fact that your tomatoes were frozen at one point doesn't matter. Mostly warnings about not re-freezing foods are due to quality loss. For example, each time you freeze a vegetable, it will turn closer to mush. Safety warnings are primarily about quick thawing ...


Passata is crushed tomato. Tomato paste is a concentrate of tomato produced by cooking for a long time, removing seeds and skin, and cooking further. They are different products that are going to produce different results, both flavor-wise and in terms of texture. If I were you, I would not add extra water at all, if you are going to use the Passata. I ...

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