Today I’d like to share about how to freeze tomatoes. If you have an abundance of tomatoes from your garden or found a great deal on them at the grocery store, freezing tomatoes is so easy to do and you’ve got them all winter long for chili, spaghetti sauce, or soups. I find it much easier and a lot less work than canning tomatoes.
Freezing tomatoes is one of the easiest ways to preserve an abundance of tomatoes. My frozen tomatoes last 8-12 months, but we go through them relatively quickly with lots of homemade tomato recipes. Freeze tomatoes that have fully ripened and freeze them as freshly picked as possible.
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Using frozen tomatoes makes a healthy and delicious addition to your meal planning for the week.
To begin, rinse off your tomatoes and remove the stems. I blanche my tomatoes to remove the skins but there are others who don’t.
How to Freeze Tomatoes
I find it easier to core the tops of my tomatoes before I have them sit in boiling water for a few minutes.
After coring the tops of the tomatoes I pour boiling water over them so that they are completely submerged under the water, and I leave them that way for 3 minutes. Carefully, drain off the hot water and then add cold water to cool them. Drain off the cold water and remove the skins. You’ll find the skins slide off very easily for the most part.
Chop the tomatoes and measure out 3 cups and pour into a medium sized freezer bag (or 1 quart). I use 3 cups because that’s how much is in a large can at the grocery store.
How to Freeze Tomatoes
And that’s all that’s to it! Put them in your freezer and when you need tomatoes for a recipe, thaw them in the fridge overnight and you’re good to go. I also add them frozen to a recipe that I’m going to cook and they thaw quickly as the recipe cooks.
Freezer Tips
After filling my freezer bags with the tomatoes, I flatten them a bit without squishing the tomatoes so that they stack neatly and take up less room in the freezer.
Be sure to get as much air out of the freezer bag as you can before sealing the bag.
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Warmly,
