Have loads of tomatoes coming in from your garden, but no time to make anything with them? Or too few tomatoes to make a batch of tomato sauce? Just freeze them until you have more time or tomatoes to work with. Tomatoes are one of the easiest types of produce to freeze because they don’t have to be blanched or peeled first.
Just wash your tomatoes; dry them off well; pop them on a cookie sheet; and freeze them whole.
The skins might split as they freeze, but the tomatoes won’t burst.
Once they’re fully frozen, transfer your tomatoes to a freezer bag; and you’re done! Super easy.
How to Use Frozen Tomatoes
Frozen tomatoes work best in soups, stews, sauces and other cooked dishes. Since they turn mushy when they’re thawed, they aren’t a good substitute for fresh tomatoes.
Thaw your tomatoes before you use them, or just add them directly to the pot, if you’re making something that will be simmering for a long time. They’ll thaw as they cook.
I often start a batch of crockpot tomato sauce by filling my crockpot with frozen tomatoes. As they cook down, I just fish out the skins and cores.
If you have a recipe that calls for crushed tomatoes. Just thaw some of your frozen tomatoes. Remove the peels; then, mash them or blend them to create the crushed tomatoes that you need.
Try some of your homemade crushed tomatoes in my pumpkin tomato sauce recipe.
How to Peel Frozen Tomatoes
Frozen tomatoes are actually easier to peel than fresh tomatoes. Run your frozen tomatoes under warm water, and the skins will slip right off.
How to Freeze Peeled Tomatoes
If you’d prefer to freeze your tomatoes already peeled, dunk them in a pot of boiling water, until the skins split. Then, slip them off. Here are step-by-step tomato peeling instructions to show you how it’s done.
Once you’ve peeled all of your tomatoes, pop them in the freezer, or if you have time, go ahead and core and seed them, too. This will save you from having to do it later. Here’s how to make quick work of coring and seeding tomatoes. Consider dicing some of your peeled and cored tomatoes, so they’ll be easy to throw into casseroles. If you flash fresh your diced tomatoes on a cookie sheet before transferring them to a freezer bag, it’ll be easy to grab a handful whenever you need them.