How to Freeze Tomatoes

How to Freeze Tomatoes

My secret to enduring brutal winters: Homemade chicken stock + roasted onions & garlic + thawed summer tomatoes = BEST TOMATO SOUP EVER

Pair with fresh pesto from preserving summer basil, spread on fresh bread...you'll never eat out again. 

Freezing tomatoes is the best way to preserve a late summer harvest of tomatoes. Keeping tomatoes for the winter like this can only be used for soups & sauces because freezing them decimates the structure - but the flavor is well maintained. 

  1. Remove the core. 
  2. Cut into wedges.
  3. Remove seeds over bowl & strainer to catch the juice. 
  4. Place wedges in boiling water for 3-8 minutes. 
  5. Remove from water when the skin is wrinkled throughout & pulling away from the meat.
  6. Use tongs to peel the skin away. This should remove easily. Or wait until the tomatoes are cool enough to touch and use your fingers. 
  7. Store in freezer-safe ziplock bags or plastic box, in manageable serving sizes. I froze mine in 3 & 4 cup containers. 

I typically stock up on yellow tomatoes in late August through mid-September. Yellow tomatoes are lower in acid than red tomatoes & I definitely feel the difference. I don't think the flavor is any different. 

You can store the tomatoes before boiling them, if you want to avoid boiling water in the heat of summer. Just core & deseed, then freeze with the skin on. The skin will peel off after thawing, but it's a little more work (& you're handling ice in the winter). 

You can also simply core them & freeze them whole, skipping deseeding. Just also score a small 'x' on the bottom, to help the skin pull away from the meat. You can remove the seeds after thawing.

Either way, definitely remove the seeds before making a sauce or soup. The seeds will turn it all bitter. 

Enjoy your summer bounty & have fun with making sauce & soup from scratch! 

Get more tips on cooking essentials in my video course, Cooking Essentials. 

 

 

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