Tomatoes come in varying shapes, sizes and colors. Think about big beefsteak tomatoes compared to compact, oblong Romas or supersweet cherry tomatoes. Some tomatoes are sweet and others have higher acid content, but they’re all delicious.
Fortunately, they all also freeze easily, so now is the time to pull out your fresh frozen tomatoes and bring that taste of summer into wintertime dishes. A “meaty” tomato like Roma is a traditional choice for soups and sauces because seeds don’t take much room in their structure. The flesh will create natural thickness to recipes as they cook down. Other varieties of tomatoes have little firm flesh — a perfect choice for making tomato juice. Don’t be held back by convention, however. Try different tomato varieties in your recipes to decide for yourself — or mix several varieties in a single sauce or soup!
Learn how to seed a tomato — a particularly useful skill when using tomatoes in soups — in our latest video. For soups, you’ll need to seed tomatoes while they’re fresh so the flesh is still firm.
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