If you have an abundance of summer tomatoes, be sure to freeze the extras! Prepping fresh tomatoes for freezing is super easy. Don’t waste those juicy red morsels that have spent the summer growing in your garden. Learn the best way to freeze tomatoes so you can enjoy them in the coming winter months in delicious meals!
Original post: September 2013 | Updated: August 2024
Why This Recipe Works
It’s that time of year! Tomato season is upon us, friends. If you have found yourself with an abundance of whole tomatoes, you are probably looking for an easy way to preserve them for later use. One can only consume so many juicy tomatoes each day, right?
Here are a few reasons this easy method is best for freezing tomatoes:
- You can use this easy peasy method with roma tomatoes, san marzanos, plum tomatoes or fresh garden tomatoes.
- Works great for long-term storage, so you don’t have to worry about hurrying to use them up.
- This is my personal favorite way to prep a bunch of tomatoes for freezing.
Recipe Ingredients
Tomatoes – Any variety of tomato can be frozen, but must be at prime ripeness. Ripe tomatoes are soft to the touch (but not squishy) and are dark red in color.
How To Freeze Tomatoes and Prepare Them For Freezing
Make sure to prepare some freezer space, because these delicious red fruits will be perfect for winter soups, stews and meals!
Step 1 – Prepare The Tomatoes
Wash tomatoes under cool running water, lightly scrubbing them with your fingers or a gentle vegetable brush.
Using a paring knife, remove the stem and core from the tops of the ripe tomatoes in a cone shape. Using a sharp knife, score a line into each tomato just enough to break the skin, going from one side of the cored circle all the way down and up to the opposite side of the circle.
This will make removing the skins a piece of cake when we get to that step.
Step 2 – Flash Prep The Tomatoes
Prepare a large saucepan of boiling water, as well as a large bowl filled with ice water.
In batches, add the tomatoes to the boiling water in 2-minute intervals.
Using a large slotted spoon, transfer the tomatoes to the ice water and let sit for 1 minute.
Step 3 – Peel The Tomatoes
Using the slotted spoon, transfer the tomatoes from the ice water to a flat work surface. Remove the tomato skins, they will just slip off because you scored them ahead then discard. They will peel off the tomatoes like butter.
Step 4 – Package For Freezing
Place the tomatoes into large plastic freezer bags in a single layer and be sure to remove as much excess air from the bag as possible. Seal the bag. Now they are ready to deep freeze!
To help avoid freezer burn, double pack them into airtight containers for best results.
Is It Better to Freeze Tomatoes Whole or Chopped
If you know you will be chopping the tomatoes to use in a recipe, it works great to chop before freezing. If you are unsure about how you’ll use them once thawed, freeze them whole and chop (once thawed) if needed.
Can You Freeze Cherry Tomatoes
Cherry or grape tomatoes can definitely be frozen! There is no need to blanch or peel them before freezing. Simply place them in a single layer on a baking sheet or sheet pan and place in the freezer for 30 minutes.
Transfer to a plastic freezer bag, label them with the date and toss them into the freezer for later use.
How Long Can You Freeze Tomatoes
Tomatoes can be frozen for 6-12 months before thawing. For best results, use the tomatoes within a 6-month window.
What To Make With Frozen Tomatoes After Thawing
- Spaghetti Sauce
- Roasted Tomato Soup
- Homemade Tomato Sauce
- Tomato Jam
- Throw them into a food dehydrator for a delicious sweet snack
Recipes To Make Using Pasta Sauce
Aside from the obvious reason (the amazing FLAVOR!), my favorite thing about pasta sauce is that it is so versatile. Here are a few ideas for ways to enjoy it!
- Pour it over the top of cooked noodles of any kind.
- Use it in place of store-bought sauce in your next pan of Baked Spaghetti or Baked Ziti!
- Lasagna and Cheesy Manicotti are both sooo good when made with Instant Pot spaghetti sauce!
- Use it as an ingredient to stuff spaghetti squash with!
- Add it to your morning eggs because everything tastes great with eggs.
Best Way To Freeze Tomatoes (Easy Prep!)
Ingredients
- 2-3 lbs tomatoes any variety, at prime ripeness
Instructions
- Wash tomatoes under cool running water, lightly scrubbing them with your fingers or a gentle vegetable brush.
- Using a paring knife, remove the stem and core from the tops of the ripe tomatoes in a cone shape. Using a sharp knife, score a line into each tomato just enough to break the skin, going from one side of the cored circle all the way down and up to the opposite side of the circle. (This will make removing the skins a piece of cake when we get to that step.)
- Prepare a large saucepan of boiling water, as well as a large bowl filled with ice water. In batches, add the tomatoes to the boiling water in 2-minute intervals.
- Using a large slotted spoon, transfer the tomatoes to the ice water and let sit for 1 minute.
- Using the slotted spoon, transfer the tomatoes from the ice water to a flat work surface. Remove the tomato skins, they will just slip off because you scored them ahead then discard. They will peel off the tomatoes like butter.
- Place the tomatoes into large plastic freezer bags in a single layer and be sure to remove as much excess air from the bag as possible. Seal the bag. Now they are ready to deep freeze! To help avoid freezer burn, double pack them into airtight containers.
Notes
- Tomatoes should be dark red and soft to the touch but not squishy when they’re ready to freeze.
- Any type of tomato is perfect for freezing! Roma, cherry, grape, San Marzano, beefsteak.. the sky is the limit! Each variety will offer a different amount of juice and sweetness and this will carry over into the sauce or other end product.
I have frozen tomatoes for years. Put them in a blender with skins on.Than freeze.
I made a mistake by not cutting the end (core) off the top of the tomato before putting them to boil for 10 min. I continued to put them into an ice bath for 2 minutes then i cut the core off and easily peeled the skin off. My question is: there is some water from the tomatoes and I’m wondering if I should dump it, or no harm in keeping it since I plan to turn the tomatoes into pasta sauce anyway. Thanks so much for sharing this very simple & easy recipe !
Great job getting started! I wouldn’t sweat it. When they thaw, it’ll either burn off in cooking or melt off. It’ll be delicious when you get to cooking with them!
After I scald, peel & cut off tops, I cut up in bowl and then pour all tomatoes in colander to drain liquid and a lot of seeds….then I bag and freeze all tomatoes.
I just core and freeze them with the skins on. They cut up easier when partially thawed.
Even spur of the moment put them in water for 10 min they will be thawed enough to cook.
Takes much less time, no one notices the skins and the skins are probably good for us anyway.
Glad you shared – thanks!
DO NOT leave your skins on the tomatoes if you are freezing or canning. They are tough and not eatable at all
I don't really have a garden, (Want one though) But I do grow my own tomatoes in 5 gallon buckets on my deck, Never thought to freeze them! Great idea! My neighbor grows summer squash and gives quite a bit, I freeze it and it tastes ok but not sure I do it correctly. Could you post something on that? Thanks Megan!!!!
You don't have to go to all the work of removing the skin prior to freezing. I just freeze whole, then while thawing the skin just falls off and I lift it out.
I don't take off the skins, never have. When you cook the tomatoes they break up, or in a salsa they just fall apart and are fine. It saves alot of time. I always wondered why people take them off ?!?
I don’t skin mine for salsas either, can’t tell a difference. I am going to freeze to see how close to fresh salsa it tastes like, I like canned salsa, but I miss that fresh taste when I eat it in the winter.
Fresh is definitely amazing! But even with frozen tomatoes being used, it’s still fresh tasting because you don’t have the preservatives that a canned or jarred salsa has. Enjoy!
I'm think these can be used instead of canned tomatoes in recipes. The only canned tomatoes I buy are petite diced tomatoes and tomato sauce (and tomato paste). Do you know what I need to do to make those? Could I simple dice the final product to sub for petite diced tomatoes in recipes?