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How can I freeze things with tomato in?

(24 Posts)
AnthonyPandy Sun 06-Dec-15 12:53:56

I mean for example lasagna, obviously I can't put it in a freezer bag but I don't think I can use a foil container either.

HavingaPanda Sun 06-Dec-15 12:55:30

I put my lasagnes in an enamel pie tin and freeze them in there. Then just defrost and put it in the oven to cook it.

FrizzyNoodles Sun 06-Dec-15 12:56:51

If it's cooked I divide into portions and freeze in plastic boxes. If I froze an uncooked one I would freeze it in the oven dish that I made it in but I don't think I've ever done that.

willconcern Sun 06-Dec-15 12:56:52

In a tub? In a pie dish? Can't see why you can't freeze it in a foil container either.

MrsAukerman Sun 06-Dec-15 12:58:38

What's so special about tomato? I'm confused. Stop overthinking and just use whatever discoloured Tupperware you have lying around like a normal person!

Ripeningapples Sun 06-Dec-15 13:00:13

I don't know why you can't use a foil container.

I always make two and freeze in the same dish that goes in the oven. I put individual portions in small plastic tubs.

BikeRunSki Sun 06-Dec-15 13:11:46

I have frozen lasagna in a foil dish and nothing bad has happened.

sooperdooper Sun 06-Dec-15 13:15:36

You can use a foil tin. No reason why not at all! Or use the dish you cooked it in, or tupper wear - there's no special trick to freezing anything with tomato in

ItsAllGoingToBeFine Sun 06-Dec-15 13:17:01

Why can't you freeze tomato?

<now panicking about bags of tomato sauce in freezer>

AnthonyPandy Sun 06-Dec-15 13:18:13

Well now I'm confused. I thought the tomato reacted with the foil and you couldn't mix them?

AnthonyPandy Sun 06-Dec-15 13:21:26

Don't use foil to store foods that are high in acids. This means tart fruits and dishes made with vinegar, tomatoes, or tomato sauce. After a few days in foil, the acids in lasagna, for example, interact with the aluminum and erode the foil, says McGee. Small amounts of aluminum can then migrate into the food, creating both pinprick holes in the wrap and a metallic taste in the lasagna. Also, white spots (actually aluminum salts) can form on these foods when their acidity reacts with the aluminum. Theoretically you can cut these spots away; they're not harmful. But they are certainly not appetizing either, so stick to plastic storage for the acidic goods.

From here www.realsimple.com/food-recipes/tools-products/aluminum-foil-dos-donts

And loads of other places found on the internet.

billabye Sun 06-Dec-15 13:25:27

Lots of shop bought currys, lasagna etc come in foil containers. Surely if it was a problem they wouldn't be allowed to?

Lweji Sun 06-Dec-15 13:28:33

I think they mean to store in the fridge and at room temperature.

Frozen foods should be ok. Although you could initially freeze in a plastic box or foil, then transfer into a bag. It uses less space too.

OurBlanche Sun 06-Dec-15 13:29:12

Stuff and nonsense The danger of holes and nasty tastes is always overstated.

The worst that happens is that there is some discolouration... that is aluminium salts, totally harmless, tasteless, just looks odd.

I batch cook and use both freezer bags and tinfoil tubs as appropriate to how the contents will be reheated. Lasagne will go back in the oven, so into a foil box it goes. Tomato sauce will go in/over something, so goes in a bag.

ceeveebee Sun 06-Dec-15 13:33:08

I always use plastic containers, usually those from takeaways or you can buy cheaply from poundland etc. Not because I have any issues with foil just that I tend to defrost and reheat in microwave

EugenesAxe Sun 06-Dec-15 13:39:54

I would. Why is it so awful? Does it eat away because it's acidic or something? I put lasagne in take away boxes made with PP, personally but I'd freeze it in both vessels you mention.

Sgtmajormummy Sun 06-Dec-15 13:44:11

Line your aluminium tray with baking paper so it comes up over the sides.

I do this with my huge ceramic lasagne tray. I only have one because it's so big and heavy, but very useful for other dishes too.
For Christmas Eve I make a party-sized batch in advance, complete with baking paper lining, freeze the whole thing and then (wait for it...) lift it out in one piece, bag it up and store in the freezer. That way the dish is still in daily use and I know where to put the frozen one on the morning of the 24th. fgrin

But yes, baking paper will avoid acid reactions further complicated by freezer oxidation.

dementedpixie Sun 06-Dec-15 13:52:26

We use plastic lidded tubs from home bargains

AnthonyPandy Sun 06-Dec-15 13:58:44

Well I'm genuinely amazes at these responses. I'll give it a go freezing in foil, and stacking in a bag. Thank you everyone.

AnthonyPandy Sun 06-Dec-15 14:19:37

I've looked at Baco foil trays in Sainsburys and it says Salt and acidic foods may occasionally attack foil causing holes and discolouration. To prevent this from occurring, lightly coat with cooking oil so I'll do that first.

OurBlanche Sun 06-Dec-15 14:34:03

If you have one of those 1kcal sprays they coat the tins nicely.

I use it if I am baking in them smile

AnthonyPandy Sun 06-Dec-15 14:51:13

Ooh good idea OurBlanche thanks.

Ifiwasabadger Sun 06-Dec-15 14:59:50

Foil containers here, cardboard lid.

Lid comes off and it goes straight in the oven for dinner.

Icklepickle101 Tue 08-Dec-15 18:00:56

I was told it was fine in the freezer just not the fridge as it's too cold for the chemical reaction to occur grin

Hence why you should never leave half a tin of beans in the fridge glares at DM

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