How to Freeze Tomatoes

by Deborah on Mar 30, 2023 (updated Oct 2, 2023) 0 comments

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Learn How to Freeze Tomatoes for later use with these easy tips and tricks. There are two methods that that I like to use for freezing tomatoes so thawing is quick and easy.

Freezing tomatoes is a an easy process and it’s a great way to store tomatoes for adding to soups, stews, skillets, casseroles and sauces all year long.

Freezing Tomatoes

Some tomatoes freeze better than others. I like to use Roma because they freeze well and maintain their shape. These are the two methods I use when freezing tomatoes:

No Blanching

Mark Date On Freezer Bag – Using a Sharpie marker, label freezer bags with the date.
Slice Tomatoes – Remove the core and stem of the tomatoes, then slice them in quarters lengthwise. They can be frozen whole, but whole tomatoes takes up much more space in your freezer than cut tomatoes will.
Freeze Tomatoes – Lay the cut tomatoes on a cookie sheet in a single layer and place in the freezer for 1-2 hours, or until frozen solid. Transfer to the frozen tomatoes an air-tight freezer bag or container and store in the freezer.

Blanching

Prepare Ice Bath – Fill a bowl with cold water and 1-2 cups of ice.
Blanch Tomatoes – Bring a pot of water to a boil. Gently add the tomatoes to the pot of boiling water and blanch for 30 seconds.
Cool Tomatoes – Using a slotted spoon or strainer, remove tomatoes from the boiling water and place in the ice bath for about 5 minutes to stop the cooking process.
Peel Tomatoes – Remove them from the ice bath and cut out the cores and gently pull away the skins. The peels should come off easily. You can also score an “x” on the bottoms so the peels come off easily.
Freeze Tomatoes – After peeled, you can either cut them in quarters, chop them or crush them before freezing them, or simply transfer them whole to an air-tight freezer bag to freeze.

How Long Do They Last In The Freezer

Frozen tomatoes can last up to 12 months in the freezer.

How To Thaw Them

If you’ve frozen the tomatoes whole or quartered, simply remove them from the freezer and set out on the counter for about 30 minutes. If you’ve frozen the tomatoes chopped or crushed, you can add them right away to your pot of soup or stew.

Can You Freeze Cherry Tomatoes

Yes you can, but they lose their flavor and texture the longer they’re frozen. I find that the Roma and garden varieties are a better tomato to freeze for adding to soups, stews, skillets, casseroles and sauces at a later date. If you want to freeze cherry tomatoes, they don’t need to be blanched first, just remove the stems and place in an air-tight freezer bag and lay them flat in a single layer. Freeze them for 4-6 months.

Best Tomatoes To Freeze

Roma (Italian and Plum) – Roma tomatoes are also called Italian and Plum tomatoes. They contain little water and seeds. They hold their shape very well when frozen. These are great to add to soups, stews, skillets, casseroles and sauces.
Garden – You’ll find these at the store still attached to the vine they grew on. These are also great added to soups, stews, skillets, casseroles and sauces.
Beefsteak –These are generally on the larger side up to 6 inches in diameter. These are meatier with a high flesh-to-seed ratio. They are typically firm and hold their shape well when freezing. Add them to soups, stews, skillets, casseroles and sauces.
Heirloom – These range is size, shape and color. They are non-hybrids and their seeds are saved and without cross pollinating with other types of tomatoes. These are great added to sauces.

How To Use Frozen Tomatoes

Use frozen tomatoes in place of canned tomatoes when making soups, stews, skillets, casseroles and sauces.

Soups – Italian Lentil Soup, Mexican Chicken Rice Soup, Easy Minestrone, Coconut Curry Soup, Vegan Tortilla Soup, Mexican Lentil Soup and Chicken Tortilla Soup
Stews – Caldo de Pollo, Hearty Lentil Stew, Turkey Enchilada Casserole, Chicken Continental
Skillets and casseroles – One Pan Italian Chicken, Enchilada Style Baked Chicken
Sauces – Marinara Sauce

Most canned tomatoes are made from plum tomatoes, and some canned tomatoes are high in sodium, so using frozen may be a healthier choice.

Whole – Thaw and add them whole to soups and stews where you can break them apart with a wooden spoon while they simmer.
Diced – After thawed, dice and add to soups, stews, skillets, casseroles and sauces.
Crushed – Thaw then add to a food processor and pulse a few times to gently crush the tomatoes. Don’t overdo it or you’ll liquify your tomatoes. Add to soups, stews, skillets, casseroles and sauces.

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