Japanese guide to freezing whole tomatoes for quick summer salads

Vegetable chef Yano Kuni explains how to freeze whole tomatoes in Japan, recommending washing, removing stems, bagging and storing for up to a month. The frozen fruit can be quickly thawed in the microwave and combined with shiso, sea salt and olive oil to make a two‑minute cold tomato salad rich in lycopene and glutamic acid.

A separate recipe offers a Spanish‑inspired cold noodle gazpacho, using blanched tomatoes, cucumber, pepper, vinegar and olive oil blended into a chilled soup served over boiled noodles and garnished with mini‑tomatoes. The dish highlights summer vegetables and provides a refreshing, nutrient‑dense meal.