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The Quick, Easy Way to Freeze Tomatoes Whole

The Quick, Easy Way to Freeze Tomatoes Whole

Freeze ripe tomatoes whole without blanching, salt, oil, or water. This simple freezer method preserves tomatoes for cooked recipes and makes the skins easy to remove after thawing.
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Prep Time 10 minutes
Total Time 4 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2½ pounds Ripe, firm tomatoes

Method
 

Step-by-Step
  1. Choose ripe, sound tomatoes without bruises, cracks, mold, or soft spots. Roma and other meaty varieties work especially well, although any ripe tomato can be frozen.
  2. Wash the tomatoes thoroughly under cool running water, then dry them completely with clean towels. Remove the stem and any tough stem core, leaving each tomato whole.
  3. Arrange the prepared tomatoes in a single layer on a rimmed baking sheet or tray. Freeze until solid, usually 4–6 hours or preferably overnight.
  4. Transfer the frozen tomatoes to airtight freezer bags or containers. Remove as much excess air as possible, label the package with the date, and return it to the freezer.
  5. Thaw tomatoes in the refrigerator, or add them frozen directly to soups, sauces, stews, and braises. Slip off the loosened skins after thawing if desired.

Notes

Dry tomatoes very well before freezing to reduce ice crystals and sticking. Freeze in a single layer before bagging so the tomatoes do not form one solid block. Use within about 6–12 months for the best quality. Frozen tomatoes soften after thawing and are best for cooked dishes rather than salads or sandwiches.