Freezing Tomatoes for Later Use

Here's a fantastic tip I recently learned. If you have more homegrown tomatoes than you can eat (or not enough to can yet), they are super-simple to freeze. Just:

1. Lay them on a baking sheet in a single layer. (I like to cover the sheet with parchment paper first.) 2. Pop them in the freezer. 3. Once the tomatoes are frozen, place them in freezer bags or containers. When you're ready to cook or can the frozen tomatoes, you can easily remove their skins by running them under warm water. You can also freeze tomatoes chopped, mashed, and pureed.
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4 comments

  1. Hmmm! I've never tried freezing tomatoes, but I'm glad to learn this.

    Question, though: do you wash them FIRST? Or are they like blueberries where you don't wash until you're ready to use?

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  2. Generally you wash all fruit before you freeze it. This is true for tomatoes, too. Just be sure to pat it dry.l

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  3. Just a follow-up... Used this method, and it worked great! Though, I put my tomatoes in a hot water bath, and only the first 5 or 6 had the skins split open (I think the water cooled off too much) but it was still super easy to get the skins off.

    Spaghetti sauce on the menu for today. :)

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  4. I'm glad you like this method as much as I do!

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