A Quick And Simple Guide To Freezing Tomatoes

As the summer garden harvest is winding down the majority of my preserving was done by canning. Capturing the taste of summer though canning can not be ignored. To take advantage of the set up, work, and time of canning it is best to have a big crop.  As things wind down, freezing is quicker and easier for a small crop of tomatoes. For those who are just starting their journey in food preservation, freezing is an easy way to get started. You can even dice or crush the tomatoes before freezing them.

No special equipment is needed.  It takes a freezing container that is airtight and you need space in your freezer. Zip lock baggies work well. Vacuum sealers are terrific and I use this one.  

Freezing is convenient and there is no canning equipment needed. Most likely everything you need is in your kitchen.

No amount is too small and you can have a dozen tomatoes and preserve them quickly.

Frozen tomatoes lose their texture and structure so they are best used in soups, sauces, and salsas.  You will not be able to slice a tomato for a salad or sandwich once they are frozen. I will dice or crush mine before I freeze them because whole tomatoes are a little harder to handle thawed because they do lose their structure however, if I am in a rush I will freeze them whole.

PROCESS

Begin by gently washing tomatoes under cool running water before freezing.

Get a large pan of water and bring it to a boil.

While waiting for water to boil, get a big bowl of ice water ready.

Prepare tomatoes by cutting any blemishes off the tomato.  Cut a shallow X on the bottom of each tomato.

Immerse tomatoes in boiling water for 2-3 minutes.

Transfer the tomatoes to the bowl of ice water.  When cool, peel the skins off tomatoes.

Put the tomatoes in a freezer container of your choosing.  

Frozen tomatoes will retain flavor for 12-18 months.