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How to: Freeze Tomatoes

This year I attempted to grow a garden with my kids. It was a lot of work, and most of the growth came from lessons learned. Sadly, most of our veggie plants died, however, our tomatoes did really well and we’ve loved having fresh tomatoes all summer. We’ve eaten them fresh like an apple, had tomato wedges in our salads, and sliced thin on sandwiches and burgers. But as our summer harvest nears the end, we’re beginning to have more tomatoes than I know what to do with.

Enter the freezer. At seven months pregnant I feel like a squirrel storing up for winter as my freezer fills with something new almost daily! If you also have an abundance of tomatoes, consider freezing them. The frozen tomatoes can then be used in place of canned tomatoes in recipes like chili, vegetable soup, marinara, or pizza sauce.

Here’s how (step-by-step pictures below):

  1. Prepare by starting a pot of water boiling on the stove and filling a large bowl (or clean kitchen sink) with cold water and lots of ice.
  2. When water is is boiling, drop whole tomatoes in water and boil about 45 seconds.
  3. Remove from boiling water with a slotted spoon and immediately submerge in ice water.
  4. When tomatoes are cool enough to handle, use your fingernails to peel the skin. It should slip right off.
  5. Chop the peeled tomatoes and portion into freezer bags or containers.
  6. Freeze.
  7. Use in place of canned tomatoes and enjoy your summer harvest year-round!

8 Responses to “How to: Freeze Tomatoes”

  1. Brenna says:

    Excellent! Our tomato plants died early in the summer, we planted new ones July 4th weekend and now they’re covered in green tomatoes, almost ready to be picked :) I will definitely be freezing some of ours for the winter!

  2. Darcie says:

    You can even skip the peeling process if you will be freezing them whole! Just wash them up and throw them in a bag. When you thaw them out, the skins will slip right off.

  3. Kris says:

    Do you have to seed them too? I did this and it was a pain! Would be willing to do more if I don’t have to seed them!

    • Pam says:

      I didn’t and it worked great. It’s probably up to you, but I agree, way too much time and effort!

    • Elona says:

      A chef friend of mine says that the seeds contribute biterness and that’s why you should seed them. I say, that’s what a little sugar is for! The hassle just is worth it and I don’t mind the seeds.

      • Pam says:

        That’s good to know!
        I agree, it’s a lot of work to seed them. I just added a bag of frozen tomatoes to spaghetti sauce the other night, and they tasted great!

  4. [...] (add olives, mushrooms, and frozen tomatoes to jarred sauce), french bread, green salad with still-growing garden [...]

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