If it were possible and safe to freeze raw tomatoes for salads, you would have seen packages of them in your grocer’s freezer. If you’re willing to use them for soup/stew, here’s how to do it without making anyone sick:
I was thinking I could freeze the salad after making it. Maybe I make my tomato salads different than others here. I use so much vinegar and oil it’s practically a soup. And soup freezes, so I’m thinking this would work. (I am not thinking of freezing whole fresh tomatoes, if that’s what people are wondering.)
Here’s something else I found, looks like you can freeze the tomatoes in their skins, and then slip the skins off and turn the still-icy flesh into gazpacho. Might be an easier way to go, if you decide you like the salad-soup. https://ucanr.edu/sites/default/files/2019-10/312322.pdf
I get it, but it’s really gonna be soup after you freeze and thaw it. Might develop a different flavor profile too. And if you keep it any real length of time, even frozen, you could be growing bacteria because they’re not dead just slowed down. Read up on safe techniques on the website. And try freezing one portion of your salad for a few days, (that’s at least as safe as leaving it in the fridge) then thaw it and see if it’s going to be worth the trouble.
If it were possible and safe to freeze raw tomatoes for salads, you would have seen packages of them in your grocer’s freezer. If you’re willing to use them for soup/stew, here’s how to do it without making anyone sick:
https://nchfp.uga.edu/how/freeze/vegetable/freezing-tomatoes/
There’s links on the page for a lot of other garden vegetables as well.
I was thinking I could freeze the salad after making it. Maybe I make my tomato salads different than others here. I use so much vinegar and oil it’s practically a soup. And soup freezes, so I’m thinking this would work. (I am not thinking of freezing whole fresh tomatoes, if that’s what people are wondering.)
Here’s something else I found, looks like you can freeze the tomatoes in their skins, and then slip the skins off and turn the still-icy flesh into gazpacho. Might be an easier way to go, if you decide you like the salad-soup. https://ucanr.edu/sites/default/files/2019-10/312322.pdf
I get it, but it’s really gonna be soup after you freeze and thaw it. Might develop a different flavor profile too. And if you keep it any real length of time, even frozen, you could be growing bacteria because they’re not dead just slowed down. Read up on safe techniques on the website. And try freezing one portion of your salad for a few days, (that’s at least as safe as leaving it in the fridge) then thaw it and see if it’s going to be worth the trouble.