Tomatoes may be frozen whole, sliced, chopped, or puréed. Additionally, you can freeze them raw or cooked, as juice or sauce, or prepared in the recipe of your choice. Thawed raw tomatoes may be used in any cooked-tomato recipe. Do not try to substitute them for fresh tomatoes, however, since freezing causes their texture to become mushy. Frozen tomatoes are best used in cooked foods such as soups, sauces and stews.
Tomatoes should be seasoned just before serving rather than before freezing; freezing may either strengthen or weaken seasonings such as garlic, onion, and herbs.
Step 1. Preparation and Selection
- Select firm, ripe tomatoes for freezing.
- Sort the tomatoes, discarding any that are spoiled.
Step 2. – Wash Tomatoes
- Wet each tomato with water, rub its surface, rinse it with running water, and dry it with a paper towel.
- After washing, cut away the stem scar and surrounding area and discard it before slicing or chopping the tomato.
Note: Washing tomatoes in a sink filled with water is not recommended since contaminated water can be absorbed through the fruit’s stem scar. The use of soap or detergent is also not recommended nor approved for washing fruits and vegetables because they can absorb detergent residues. Dry them by blotting with a clean cloth or paper towels.
Freezing whole tomatoes with peels:
- Prepare tomatoes as described above.
- Cut away the stem scar.
- Place the tomatoes on cookie sheets and freeze. Tomatoes do not need to be blanched before freezing.
- Once frozen, transfer the tomatoes from the cookie sheets into freezer bags or other containers. Seal tightly.
To use the frozen tomatoes with peels,
- Remove them from the freezer a few at a time or all at once.
- To peel, just run a frozen tomato under warm water in the kitchen sink. Its skin will slip off easily.
Freezing peeled tomatoes:
If you prefer to freeze peeled tomatoes, you can
- Wash the tomatoes
- Dip them in boiling water for about 1 minute or until the skins split.
- Peel and then freeze as noted above or you can chop, slice or dice the tomatoes and place measured quantities into freezer bags.
Add other ingredients such as peppers and onions to your bags so they are ready for soups, stews, sauces. The vegetables do not need to be blanched, just chopped and added to the tomato bags.
Source: Alice Henneman, MS, RDN, UNL Lancaster County Extension