Some years I find that I have so many tomatoes from my garden that I don’t know what to do with.
We eat a lot of tomatoes during the growing season and have given away a ton to our neighbors over the years. But it seems like I am always looking for the Best Way to Freeze Tomatoes in order to save them to use later in the year.
If you have an overabundance of tomatoes that you are not going to be able to eat before they go bad, you might want to consider preserving them so you can enjoy eating fresh produce all year long.
Our Food Preservation Guide will help you to know if you should choose canning, dehydrating or freezing your produce for the best results.
Canning is one of the options that you can use to preserve tomatoes, but I learned that freezing them was even easier for me.
Best Way to Freeze Tomatoes
Follow the steps below to learn the basic steps to freezing tomatoes.
Blanch the tomatoes by dropping them into boiling water for 60-90 seconds and, using a slotted spoon, transfer immediately into a bowl of ice water to cool. Skin will slip easily from the flesh.
Once the skin has been removed you should remove stems and core tomatoes.
You can leave the tomatoes whole but if you cut them or crush them you’ll maximize your storage space.
Using a large spoon or measuring cup add the tomatoes to freezer storage bags. Pint or quart sized freezer bags work best.
Seal the bags making sure to push out as much air as possible so they don’t get freezer burned.
Store your bags of tomatoes flat so you can add more items to your freezer.
Frozen tomatoes will retain flavor for 12 to 18 months.
That’s all there is to it!