
Freezing tomatoes takes a lot of work. To successfully tend and nurture tomato plants all season long, so they are brought to the point of bearing fruit. Once the fruit starts to ripen, you face the problem of what to do with all the tomatoes that the plants produce. Of course this is dependent on the number of tomato plants you planted in spring.But lets assume you have to many tomatoes to eat.
Since there is no way to eat everything before it starts to go bad, you must find something else to do with them. Freezing tomatoes is the answer to this problem.
There has been much written as to why you should avoid freezing tomatoes, but the primary one listed is that they do not taste the same after being frozen. I have this not to be the case at all. In actuality, they often taste just as good but can tend to be softer so they are more suited for use in sauces and soups. As long as you freeze tomatoes correctly, they will provide you with great tasting dishes all winter long and save you buying that horrible bottled sauce from the supermarkets…
I have also read that it is not posible to freeze tomatoes with or without the skin.
This is total rubbish!
I have done both and both work well but I prefer to freeze them skin and all as I prefer the flavor when the skin is on. Up to you, but don’t worry either way. Before freezing make sure you wash the tomatoes thoroughly in cold water and cut away the stem and scar before preparation for freezing. To peel the fruit, dip in hot water to split the skin and remove it carefully. The rest of the process is the same with or without skins.
When you are ready to freeze the tomatoes, you will need enough space in the freezer large enough to fit a cooking type tray that you use in your oven. This is so you can freeze the tomatoes individually without them touching each other to avoid freezer burn.
The photo to the right of some tomatoes I froze
last summer in plastic bags. This proved to work just as well as laying them flat on a cooking type tray as suggested above but there was more freezer burn. This wasn’t a problem as my main use for them is making sauces.
1. Wash each tomato, dry using a paper towel or clean cloth and then select how to freeze the fruit. To maintain flavor, freeze the tomatoes whole, they also work well sliced or chopped, but whole is what I find keeps the flavor best. Prepare in your preferred method and place in a single layer on the cooking type tray or plastic bags and place in deep freeze.
2. (if you chose the tray method) Once the tomatoes are truly frozen solidly, remove the tray from its spot in the freezer and transfer the frozen tomatoes to sealed containers or bags to ensure that they do not suffer from freezer burn. They should last all winter long and be ready to use when needed as available perfect and tasty fruit that is probably better than anything you can purchase in the store or supermarket.
I really love hearing all of your opinions.
Please leave a comment below and let me know which method you prefer and why. Hopefully we can get some insights in to how people think about freezing tomatoes which you can apply.



