Tag: Freezing tomatoes

About 95% of tomatoes is water, which is why freezing them for fresh use is not recommended. The freezing process causes the water inside the fruit's cells to expand and rupture, leading to a soft, mushy texture once thawed.

Lycopene is a powerful antioxidant found in tomatoes, but it is a common misconception that freezing tomatoes destroys this nutrient. While some minimal degradation can occur, freezing is an excellent way to preserve the seasonal flavor and nutritional value of tomatoes for months, contrary to popular belief.