Using a sharp knife, remove the stem/core from the tops of the tomatoes in a cone shape. 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.
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.
Place the tomatoes into large resealable bags and freeze! The tomatoes can stay frozen for up to one year.
- 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.
Calories: 25.52kcal | Carbohydrates: 5.51g | Protein: 1.25g | Fat: 0.28g | Saturated Fat: 0.04g | Sodium: 7.09mg | Fiber: 1.7g | Sugar: 3.73g
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