There are several easy ways to freeze tomatoes depending on how you want to use them later. Here are some simple methods:
- Freezing Whole Tomatoes (No Peeling Required):
- Wash, destem, and dry the tomatoes.
- Place them on a baking sheet spaced apart and freeze until solid.
- Transfer the frozen tomatoes to labeled freezer bags, remove as much air as possible, and seal.
- Store in the freezer for up to a year.
- When ready to use, thaw or add directly to soups or stews. To peel easily, run frozen tomatoes under warm water and the skins will slip off.
- Freezing Peeled Tomatoes:
- Dip tomatoes in boiling water for about 1 minute or until skins split to loosen.
- Peel off skins, then freeze whole or cut.
- Package in airtight containers or bags with proper labeling.
- Freezing Sliced Tomatoes:
- Slice tomatoes into at least 1/2-inch slices.
- Freeze them on a cookie sheet for a few hours until solid.
- Transfer to freezer bags or containers and seal.
- Best used in cooked dishes.
- Freezing Tomato Juice or Sauce:
- Simmer quartered tomatoes for a few minutes, press through a sieve.
- Season and pour into freezer-safe containers leaving headspace.
- Seal, label, and freeze.
Additional Tips:
- Roma and paste tomatoes hold their shape better after freezing and are good for slicing after thawing.
- Slicing and beefsteak tomatoes tend to be more watery and better for stewed dishes.
- You can freeze tomatoes even if they are green or less ripe to use later in cooking.
The easiest method is usually to just wash, destem tomatoes and freeze them whole on a baking sheet, then bag and seal them once frozen. Their skins can be easily peeled after freezing by running under warm water, which saves time on peeling before freezing. This way, you can preserve your garden-fresh tomatoes with minimal effort and use them in cooked recipes later.
