How to Freeze Tomatoes
My secret to enduring brutal winters: Homemade chicken stock + roasted onions & garlic + thawed summer tomatoes = BEST TOMATO SOUP EVER
Pair with fresh pesto from preserving summer basil, spread on fresh bread...you'll never eat out again.
Freezing tomatoes is the best way to preserve a late summer harvest of tomatoes. Keeping tomatoes for the winter like this can only be used for soups & sauces because freezing them decimates the structure - but the flavor is well maintained.
- Remove the core.
- Cut into wedges.
- Remove seeds over bowl & strainer to catch the juice.
- Place wedges in boiling water for 3-8 minutes.
- Remove from water when the skin is wrinkled throughout & pulling away from the meat.
- Use tongs to peel the skin away. This should remove easily. Or wait until the tomatoes are cool enough to touch and use your fingers.
- Store in freezer-safe ziplock bags or plastic box, in manageable serving sizes. I froze mine in 3 & 4 cup containers.
I typically stock up on yellow tomatoes in late August through mid-September. Yellow tomatoes are lower in acid than red tomatoes & I definitely feel the difference. I don't think the flavor is any different.
You can store the tomatoes before boiling them, if you want to avoid boiling water in the heat of summer. Just core & deseed, then freeze with the skin on. The skin will peel off after thawing, but it's a little more work (& you're handling ice in the winter).
You can also simply core them & freeze them whole, skipping deseeding. Just also score a small 'x' on the bottom, to help the skin pull away from the meat. You can remove the seeds after thawing.
Either way, definitely remove the seeds before making a sauce or soup. The seeds will turn it all bitter.
Enjoy your summer bounty & have fun with making sauce & soup from scratch!
Get more tips on cooking essentials in my video course, Cooking Essentials.