How To Freeze Tomatoes

Freezing tomatoes is a great way to preserve their summer ripeness and flavor. Whether you use them in sauces, soups, or stews, having frozen tomatoes on hand ensures you can enjoy their fresh taste throughout the year. Keep reading for a step-by-step guide on how to properly freeze tomatoes.

How To Freeze Tomatoes Whole

This is the easiest and fastest way to freeze tomatoes. It’s great if you don’t mind keeping the skins on and you plan to use the tomatoes in soups or stews.

1. Wash the tomatoes. Start by rinsing the tomatoes under cool running water to remove any dirt or debris. After washing, pat the tomatoes dry with a clean towel or paper towel. Drying them completely is important because it helps prevent ice crystals from forming during freezing.
2. Remove the core. This is an optional step. Simply cut the center of the tomato in a cylindrical shape from the leaf end to the base with a small knife and remove the core. 
3. Freeze whole. Place the whole tomatoes on a baking sheet in a single layer, ensuring they aren’t touching. This prevents them from sticking together. Freeze the tomatoes on the sheet until they are completely solid. This takes a few hours.
4. Transfer to freezer bags or containers. Once the tomatoes are frozen solid, transfer them into freezer-safe bags or airtight containers. Squeeze out as much air as possible to prevent freezer burn, and seal the bags tightly. Label the bags with the date so you can keep track of their freshness. If you have a food saver you can use that here to ensure more air is removed before sealing.

How To Freeze Blanched Tomatoes

Blanching and peeling the tomatoes before freezing is ideal if you prefer skinless tomatoes in your recipes. This method is great for sauces and other dishes that require a smoother texture.

1. Wash the tomatoes. As with freezing whole tomatoes, begin by washing the tomatoes thoroughly under cool running water to remove dirt and then dry them completely.
2. Prepare for blanching. Blanching makes it easy to remove the tomato skins. Bring a large pot of water to a boil. Meanwhile, prepare a bowl of ice water to cool the tomatoes after blanching. Before boiling, use a small knife to score a shallow X on the bottom of each tomato. This will help the skin peel off easily later.
3. Blanch the tomatoes. Drop the tomatoes into the boiling water for 30 to 60 seconds, just until the skins start to split. Don’t leave them in too long — you only want to loosen the skins, not cook the tomatoes. Immediately transfer the tomatoes to the ice water to cool quickly. This stops the cooking process and makes the skins easier to remove.
4. Peel the tomatoes. Once the tomatoes are cool, the skins should slip off easily. Simply peel them away with your hands or a small knife.
5. Core and freeze. After peeling, you can remove the core of each tomato if desired. Place the peeled tomatoes on a baking sheet in a single layer. Freeze them until they are solid, which usually takes a few hours.
6. Transfer to freezer bags or containers. Once the tomatoes are frozen solid, transfer them into freezer-safe bags or airtight containers. Be sure to remove as much air as possible before sealing to prevent freezer burn. Label the bags with the date.

Freezing Cooked Tomatoes 

If you want to freeze tomatoes in the form of a ready-made sauce, soup, or puree, this method is ideal. It allows you to preserve cooked tomatoes for quick and easy meal prep in the future. 

1. Prepare your tomato-based dish. Start by making your tomato recipe. You can season the dish with herbs and spices, but avoid adding cream or dairy if you plan to freeze soups or sauces — it's best to add those ingredients fresh when reheating. I make a huge batch of this Fresh Heirloom Tomato Sauce every summer and have it in the freezer for the year ahead.
2. Cool the cooked tomatoes. Once your tomato dish is finished cooking, let it cool completely. Cooling it before freezing helps maintain the texture. You can speed up the cooling process by placing the pot in an ice bath or letting the dish sit at room temperature for about an hour.
3. Portion and freeze. Transfer the cooled soup, sauce or puree into freezer-safe containers. It’s helpful to freeze them in portion sizes so you only defrost what you need later. If using bags, lay them flat in the freezer to save space and for quicker thawing. Be sure to leave a little room at the top of the containers, as the liquid will expand as it freezes. Remove as much air as possible from freezer bags before sealing to prevent freezer burn. Label the bags or containers with the date and the type of sauce or soup.
4. Freeze until solid. Place the containers or bags of cooked tomato soup, sauce or puree in the freezer. Once frozen solid, they will last for several months and be ready for use whenever you need them.

“Whenever I find myself with an abundance of fresh tomatoes, I love to roast them and make them into tomato soup, pasta sauce or pizza sauce, and then freeze any extra. It’s so nice to be able to taste a bit of summertime in the other seasons.”

— Susannah Brinkley-Henry, Feast + West

Reheating and serving tomatoes

Frozen tomatoes — whether whole or blanched — are best used in cooked dishes like soups, stews or sauces. Here’s how to use them:

For whole frozen tomatoes, you can thaw them overnight in the refrigerator or run the bags of frozen tomatoes under cool water for a quicker thaw. Once thawed, the skins can easily be removed if you choose to remove them. These tomatoes are perfect for rustic dishes where the skins will break down during cooking, like this hearty marinara sauce.

You can use blanched, peeled tomatoes directly from the freezer in recipes. They work well in sauces, soups, stews, cooked salsas and pasta dishes, like spaghetti tossed with tomato and mascarpone sauce or this spaghetti arrabbiata, where you need a smooth texture. You can also thaw them in the refrigerator overnight if you prefer.

If you are using frozen cooked tomatoes, they can be reheated straight from the freezer. You can thaw the cooked tomatoes in the refrigerator overnight or reheat them gently on the stovetop. 

For a quicker method, you can reheat frozen cooked tomatoes in the microwave on the defrost setting or immerse the sealed bag or container in a bowl of cool water to speed up the thawing process. Once thawed, they are ready for use.

Why Freeze Tomatoes

Freezing tomatoes is an excellent way to extend their shelf life and have them on hand for your favorite recipes year-round. Whether you freeze them whole or as a puree, both methods preserve their flavor for later use in cooked dishes. This simple process allows you to enjoy the taste of fresh tomatoes well beyond the summer season.

This article originally appeared on Food Drink Life.