How To Freeze Tomatoes

savvyhousekeeping how to freeze tomatoes
One of the great things about growing your own tomatoes is that they can be stored lots of ways. For example, last year I talked about how to sundry tomatoes in your oven. But usually I just freeze the tomatoes in containers. That way, I can pull them out for sauces, soups, or any other dish whenever I want.
Of course, frozen tomatoes aren’t as good as fresh tomatoes–you certainly wouldn’t want them in a salad–but they do have their charm. I know some Italian chefs prefer to work with canned or frozen tomatoes over fresh tomatoes. In any case, you’ve got to do something with the excess harvest from your tomato plants, right?
Here is my method for freezing tomatoes: a. clean the tomatoes, b. remove the skin, and c. put them in a freezer-safe container and freeze. Easy. I don’t bother with pureeing or slicing the tomatoes at this stage because I might want to use whole tomatoes later on. Also, cutting the tomatoes means you are likely to lose some of the juices in the process, which is sad.

How To Freeze Tomatoes
You will need:

    The tomatoes you want to freeze
    Freezer-safe containers, tubs, plastic bags, vacuum-sealer bags, etc.
    1 large pot of boiling water
    1 large bowl of ice water
    A slotted spoon
    A knife


First, prepare the tomatoes. Wash the tomatoes. With a knife, cut out the stem and any bruisings or bad parts of the fruit.
After you are done, it’s time to remove the skins from the tomatoes. Here is a trick to make this easy: get a large pot of boiling water. Beside that, put a bowl of ice water. Drop the tomatoes into the boiling water for 30 seconds-1 minute, then fish out with a slotted spoon. Drop them into the ice bath. When they are cooled, transfer them to the strainer to get off excess water. The skin will come right off. Much easier than a vegetable peeler!
Finally, put the tomatoes into the freezer-safe container. I usually smash them up a bit so they are sitting in their own juices because I find they freeze better that way. Seal the container and transfer to the freezer. Now you can have tomatoes all winter long.
So that’s how I do freeze tomatoes. What’s your method?

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6 thoughts on “How To Freeze Tomatoes”

  1. It that one of your tomatoes? Wow, that’s one nice looking tomato!
    Yep, when I froze, that is pretty much what I did. I also did garlic ones, when I minced garlic and froze it right in the container. I’ve added dried herbs too, but found that didn’t work out as well. Perhaps fresh ones? Some find the extra flavors limiting, but I froze for making sauces later-be it pizza or spaghetti-so I the extras to be a nice addition.
    Now I can them, whole, crushed, as sauce, with and without herbs.

  2. Yes, it is one of mine. The beef steaks are going crazy this year. Thanks!
    I have never thought of adding garlic, but that is a great idea.

  3. I don’t remove the skins before freezing. I plop them in boiling water when I pull them out of the freezer. Thaw and skin all at the same time!

  4. Pretty much the same method as you, only I freeze them in my Seal-a-Meal bags. I find that frozen tomatoes work really great in casseroles, salsa and soup. And I don’t remove the skins before freezing.

  5. I freeze tomatoes whole. First I wash the tomatoe and make sure there is no spots on the one I freeze. I put them right in the freezer on the shelve and let them freeze over night and then vacume pack and freeze. When I take them out to use them I run warm water over tomatoe and the skins come right off. I let them sit a while and core and cut into pieces and add to soups and some I put into blender for juice. Very easy and you can freeze one tomatoe at at time and then just vacume pack a bunch of them.

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