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.
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.
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. I use 3 cups because that’s how much is in a large can at the grocery store.
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.
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