How to Freeze Tomatoes, the Easy Way

When we think of preserving fruits and veggies, we may think of jams, jellies or pickles. While these methods are effective, they’re not as easy as freezing. The freezer is often overlooked, especially when it comes to tomatoes. If you need to save tomatoes deep into the winter season, freezing is a great option while preserving the delicious acidity and bright flavor. After thawing the tomatoes, you can just pull the skin right off.

Frozen tomatoes will keep in the freezer for up to six months. When you’re ready to thaw them, place what you need in a bowl at room temperature, then peel before using. Since freezing and thawing a tomato will affect the texture avoid using these raw. Instead, try grating these for pasta sauce or chopped and added to soups or stews.


  • Ripe tomatoes, medium or large are best
  • Freezer bags
  • Paring knife


  1. Wash the tomatoes. Rinse the tomatoes and pat dry.
  2. Hull the tomatoes. Remove any green stems from the tomatoes. Use a paring knife to remove the woody core from the top of each tomato.
  3. Bag the tomatoes. Place the tomatoes in a gallon-sized zip-top freezer bag. Force out as much air as possible and tightly seal the bag.
  4. Freeze the tomatoes. Lay the bag flat in the freezer and freeze until solid, at least 6 hours but preferably overnight. Keep frozen for up to 6 months.
  5. Thaw and peel. Thaw whole tomatoes for 30 minutes at room temperature. At this point the tomato will still be frozen, but the peel can be easily removed. Thaw completely, about 1 hour, before cutting.

Source: the Kitchn

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