How to Freeze Tomatoes (the Easy Way)

How to Freeze Tomatoes (the Easy Way)

This easy method allows you to skip blanching and when you thaw them, the skin slides right off. This is a great way to avoid wasting fresh tomatoes when they're at their peak ripeness.

Course Side Dish

Cuisine American

Prep Time 5

Total Time 5

Servings

Calories 44kcal

Author Amy Palanjian

Ingredients

8 tomatoes (or more or less depending on what you have on hand)

Instructions

To freeze tomatoes:

Wash and dry the tomatoes.
Remove the stem.
Add to a freezer bag (plastic or silicone), remove as much air as possible, and seal.
Freeze for up to 1 year.

To thaw frozen tomatoes:

Remove a bag from the freezer. Place into the sink or a large bowl at least overnight. (They take a while to thaw if the bag is full.)
Once thawed, slip the skins off (they slide right off). You can discard the liquid or use it in place of stock in recipes.
Cook tomatoes as desired. (See recipe ideas in the Notes.)

Notes

Use gallon or quart size plastic or silicone freezer bags.
I like to freeze cherry tomatoes and bigger tomatoes separately so they freeze and thaw at the same rates.
You can start a bag and add to it over the summer.
Once you have your thawed, peeled tomatoes, try them in: Marinara Sauce with Extra Veggies, Italian Lentils with Tomatoes, Lentil Soup, or Black Bean Soup.

Nutrition