How to Freeze Tomatoes

Elena Butuc

You've noticed I'm a big fan of preserving vegetables and fruits by freezing. I have a special freezing "cabinet" dedicated to this purpose and it's my most important pantry during the season. This is mainly to keep the maximum of vitamins in all the products, but, most importantly, because it's fast and simple - the best pantry for busy moms! Unfortunately, not all the fruits and vegetables can be frozen. Many of them lose their texture and taste, so I think these articles are useful - little tricks and tips to make the most of everything they offer in season. In the last years, I froze tomatoes only for the experiment and I deduced the perfect formula, fitted to our menu.

Therefore, I recommend two ways of freezing the tomatoes:

- cherry tomatoes - for pizza in particular (I put them whole, frozen over the pizza and they are wonderful), for dishes like baked fish with vegetables, but also in soups.

- simple tomatoes, diced or sliced - for various stews, tomato sauces, soups and whatever your heart desires.

See in the steps below all my recommendations on how to freeze tomatoes in a smart and useful way.

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Ingredients

Metric US

●

Tomatoes

1 kg

Step by step

Step 1

Firstly, I recommend choosing / buying cherry tomatoes which are as small as possible - the largest ones are already too big and you can cut them in half.

All summer long, I hunt the most suitable tomatoes on the market. I hope to grow them on my own in the future.

Step 2

Wash them well and drain in a colander.

Step 3

Place in freezer bags, as many as they fit, seal and you're done.

I prefer to use the "zipper" bags. Whenever I need, I just get some tomatoes, close the bag and put it back in the freezer.

Step 4

Freeze the classic tomatoes cut into cubes. I leave the peel on (I don't have time to peel them and also they are fibers). I just wash and cut into cubes or slices. Place in small bags, the exact amount needed for cooking a meal.

For example, I freeze a maximum of 1-2 chopped tomatoes in a bag for a soup or 3-4 for a stew.

I recommend making individual bags for each meal, adjusting the amount (preferably smaller amounts). This way, there is no need for thawing in advance. And, if there is a large amount in a bag, you'll have to compromise the rest which is not needed at the moment.

Step 5

Close them as tightly as possible. If you have thin bags, be sure to put the tomatoes in 2 bags - they break when handled in the freezer.

Step 6

I was diligent and made my first reserves of frozen tomatoes.

The tomato sauce, fast or classic, has its role in my pantry, just like the Marinara sauce! It's worth the effort. But, if you don't have time, just put the tomatoes quickly in the freezer and you'll have them in the winter.

Enjoy!