The Best Way to Freeze Fresh Tomatoes

Freeze your summer tomatoes to use in sauces and stews year-round.

Whether you bought too many at the market or grew too many in your garden, freezing is a great way to preserve your extra fresh tomatoes until you are ready to use them. While not absolutely necessary, blanching your tomatoes first will ensure a fresher taste upon defrosting. The defrosted tomatoes work best in sauces or stews. Tomatoes should be frozen while they are still ripe or slightly immature. They should be firm with no soft spots or bruises.

Things You'll Need

• Vegetable scrubbing brush (optional)
• Large bowl
• Paring knife
• Cooking pot
• Slotted spoon
• Colander
• Freezer bags

Instructions

1. Clean your tomatoes by running them under warm water. Gently wipe away any dirt and dust with your hand or with a vegetable scrubbing brush. Remove any stems.

2. Fill a large bowl with cold water.

3. Cut a tiny "x" on the bottom of each tomato with a paring knife. Cut lightly through the skin only.

4. Bring a pot of water to boil. Submerge two to three tomatoes at a time into the boiling water and boil them for 30 to 45 seconds. Remove the tomatoes with a slotted spoon and plunge immediately into a cold water bath to stop the cooking process.

5. Peel away the tomato skins using the edge of a paring knife. The skins should slide off easily.

6. Let your tomatoes sit in a colander for a few minutes to drain any excess water.

7. Put your tomatoes into the freezer bags. You can freeze them whole, in halves or in quarters. You can also remove the excess seeds and water from inside the tomato.

8. Squeeze the freezer bags (avoiding the tomatoes) before sealing to allow excess air to escape.

9. Place your tomatoes in the freezer. Frozen tomatoes stay good for three to four months.

Tips & Warnings

• Because their relatively low water content, Beefsteak and Roma tomatoes are the best varieties for freezing.

• Do not defrost and refreeze tomatoes. They will lose their flavor, nutrients and consistency.

References

• "Preserving Summer's Bounty: A Quick and Easy Guide to Freezing"; Susan McClure, 1998
• "Brilliant Food Tips and Cooking Tricks"; David Joachim, Andrew Schloss; 2001