Pasta with Frozen Tomatoes: A Delicious Winter Delight

Back in late summer, when the Farmer’s Market was bursting with fresh tomatoes, I had the idea to freeze a few of them for use during the winter. This was actually pretty easy to do: I scored the tomatoes at the top and dunked them in boiling water for about a minute each, and then removed them and the peels came right off. The tomatoes went into the freezer on an aluminum pan first, and when they had hardened, I put them into a plastic bag to store. This method, known as individually quick frozen (IQF), prevents the tomatoes from sticking together in one big lump.

Then one February day, I was trying to decide what to make for lunch and I remembered the tomatoes. That’s when things got really weird. I pulled out my microplane grater and got to work, inspired by the frozen, shaved foie gras I had seen on an episode of No Reservations. The result was almost indescribably strange. It tasted exactly like fresh tomato, but the temperature and texture of it was all different. The pink flakes liquified almost immediately on my tongue, leaving only the taste of tomato behind.

Yield: 2 Servings

Pasta with Frozen Tomatoes

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A unique pasta dish using frozen tomatoes, shallots, and lemon juice, perfect for a quick and flavorful meal.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 cup frozen tomatoes (any variety, but cherry tomatoes are recommended for their sweetness)
• 2 tablespoons unsalted butter or olive oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon lemon juice
• 1/4 cup chopped shallots
• 1/4 cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper to taste
• Tiny chives for garnish

Instructions

1. Boil some angel hair pasta according to package instructions.
2. Prepare a simple sauce by cooking shallots and lemon juice in olive oil.
3. Grate some frozen tomato into the pan and toss it together with the sauce.
4. Combine the cooked pasta with the sauce and grated tomato.
5. Plate the dish by grating some tomato into the bottom of a bowl, piling on some pasta, and then grating more tomato on top. Garnish with tiny chives.
   

Notes

This method is particularly good for those who don’t like raw tomatoes but enjoy tomato products. The grating process encapsulates the flavor of tomato while eliminating the texture of raw tomato. Experimenting with different types of tomatoes and adding herbs like basil or oregano can also enhance the flavor.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 350Total Fat: 15gSodium: 200mgCarbohydrates: 45gFiber: 3gSugar: 5gProtein: 10g