I got a bumper crop of tomatoes in the garden this year. Can I make salsa and freeze it?  

Slow-Roasted Tomato Marinara

Photo: Randy Mayor; Styling: Leigh Ann Ross

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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Freezing uncooked or processed tomatoes does not work particularly well–the texture gets mealy and the flavor fades. You are better off canning salsa, or turning those tomatoes into cooked sauce and freezing that. Or if you need to use them up right away, see 7 Ways with Fresh Tomatoes.

Recipe: Slow-Roasted Tomato Marinara

Marge Perry
Sep, 2011

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