All of this rain may not be fun for us but the tomatoes in the garden couldn’t be happier. This
year’s bumper crop will leave many of us with more tomatoes than we can use. One great way
to keep these flavorful fruits from going to waste is to freeze tomatoes for use later. Here are some simple tips on how to freeze tomatoes.
How to freeze tomatoes
The best way to preserve the color and flavor is to blanch them first. Many people shy away
from freezing tomatoes to avoid this relatively easy process. Blanching and peeling your
tomatoes will give you the best product after thawing. Bring a pot of water to a boil on the stove.
Cut an X into each tomato to allow the peel to separate from the tomatoes when it goes into the
boiling water. Drop the tomatoes into the water for 3-60 seconds. This will split the skin from the
fruit. Immediately drop the tomatoes into ice water to stop the cooking process. Once cool you
can peel back the skin and throw it into the compost. Your tomatoes are now ready for freezing in
an airtight container.
You can freeze tomatoes without blanching if you really want to avoid the process or are short
on time. To freeze tomatoes without blanching wash and dry them thoroughly. Remove the stems
and cores. You can freeze whole or cut into quarters and place them on a cookie sheet to individually
freeze each section before placing them into an airtight container. I have had the best success with just literally throwing them into a freezer Ziploc bag and adding to the bag as I have new red tomatoes.
Freezing tomatoes will leave them soft and mushy after thawing. This makes them best for use
in cooked dishes from sauces to soups and stews. Since that is what I am usually using my tomatoes for this has become my go-to way for freezing my tomatoes. It also has become the best and easiest solution for peeling tomatoes without the need to balance them. Watch this video for an example of how to peel your frozen tomatoes.
Wash and dry your cherry tomatoes. Once completely dry, place them on a cookie sheet. Place the cookie sheet in the freezer. Once frozen, remove the tomatoes and place them in a freezer-safe Ziploc bag.
Make sure the tomato sauce is completely cooled. Pour into a freezer-safe container. You can also pour into ice cube trays to save smaller portions. Once frozen, remove from the ice cube tray and store in a freezer-safe Ziploc bag.