How to Freeze Tomatoes

Now, I know what you might be thinking: “Can you really freeze tomatoes?” The answer, my friends, is a resounding yes! Freezing might not keep them salad-ready (since freezing changes their texture), but it’s perfect for cooking uses. So, grab those ripe, juicy tomatoes, and let’s get to work!

Selecting the Right Tomatoes

The first step is choosing the right tomatoes to freeze. You want to pick tomatoes that are ripe and free of blemishes, as these will taste best once thawed. If they’re a bit too ripe, don’t worry—they’re still perfect for sauces and soups. Just make sure to avoid any tomatoes that are overripe or starting to rot, as this can affect the quality and safety of your frozen goodies.

Preparing Your Tomatoes

Before you freeze your tomatoes, you should prepare them properly. Start by washing them under cold water to remove any dirt or residues. The CDC recommends washing hands with soap and water for at least 20 seconds before and after handling fresh produce. Dry them with a clean cloth or paper towel after washing.

Next up is blanching. Blanching is the process of boiling vegetables briefly and then plunging them into ice water. This stops enzyme actions that can cause loss of flavor, color, and texture. Plus, blanching also helps to remove the skin easily.

Here’s how to blanch your tomatoes:

1. Boil a large pot of water.
2. Make a small ‘X’ on the bottom of each tomato with a knife. This will make peeling them a breeze.
3. Drop the tomatoes into the boiling water for 60 seconds or until the skins start to peel back.
4. Quickly move them from the boiling water to a bowl of ice water to stop the cooking process.
5. Once cooled, peel the skins off. They should come right off thanks to the blanching!

For those of you who like to keep things simple, you can freeze tomatoes without blanching, but just remember that the skins will be tough to deal with when you thaw them.

Freezing Your Tomatoes

Once your tomatoes are peeled (or unpeeled if you skipped the blanching), it’s time to freeze them. You can freeze whole tomatoes, but I find that slicing, dicing, or crushing them before freezing makes them easier to use later on. If you’ve decided to chop them up, make sure to do so on a clean cutting board to reduce the risk of cross-contamination, as advised by the FDA.

Here’s a step-by-step guide to freezing your prepared tomatoes:

1. Place your tomatoes on a baking sheet in a single layer.
2. Pop the tray into the freezer for a few hours until the tomatoes are frozen solid. This is called flash freezing and it helps prevent the tomatoes from sticking together in a clump.
3. Once frozen, transfer the tomatoes into freezer bags or containers. Make sure to label them with the date so you can keep track of how long they’ve been frozen.
4. Squeeze out as much air as possible from the bags to prevent freezer burn, and then seal them tightly.
5. Place them back in the freezer where they can be kept for up to eight months.

Thawing and Using Your Frozen Tomatoes

When you’re ready to use your frozen tomatoes, the process is just as simple as freezing them. For cooked dishes, you can often add the frozen tomatoes directly to the pot. If you need to thaw them, the best way to do so is by transferring the amount you need from the freezer to the refrigerator and letting them thaw overnight.

Remember, once thawed, the texture of the tomatoes will be different than fresh—they’ll be softer and a bit mushy. But this makes them perfect for cooking down into sauces, soups, and stews. The flavor will still be wonderfully tomatoey!

Key Takeaways

• Select ripe, blemish-free tomatoes for the best flavor after freezing.
• Prepare your tomatoes by washing, blanching, and peeling them to preserve quality and ease of use.
• Flash freeze tomatoes on a baking sheet to prevent them from sticking together, then store in labeled freezer bags with air removed.
• Tomatoes can be frozen for up to eight months but remember they’re best used in cooked dishes after thawing due to texture changes.
• Thaw frozen tomatoes in the refrigerator or add them directly to your cooking pot.