Comments on: Freezing Tomatoes

By: Deb

Deb — Wed, 02 Sep 2009 19:36:26 +0000

I’ve been freezing whole tomatoes for years! When you don’t have time to thaw them you can put them in a warm water bath to remove the skin. Like a reverse blanch; the skins just rub off the frozen tomatoe. Enjoy!

By: Marcy

Marcy — Fri, 21 Aug 2009 17:49:19 +0000

Ha! We have been eating some serious BLT’s around here lately! Thanks for these tips…now I know what to do with all of the tomatoes that are in my kitchen waiting to be used.

By: tricia

tricia — Thu, 20 Aug 2009 01:36:28 +0000

I’m not sure but if I find a source I will let you know. I actually wouldn’t add salt (high bp issues) but canned tomatoes are usually 15 oz. Measuring 15oz before or after freezing them would be the equivalent to canned tomatoes. Just add them. It will be great because there will be less sodium.

By: tricia

tricia — Thu, 20 Aug 2009 01:34:40 +0000

BLT’s RULE!

By: tricia

tricia — Thu, 20 Aug 2009 01:34:20 +0000

They aren’t going to be as nice and pretty as when you have them fresh. I am mostly saving them for cooking. I would dice them or quarter them without thinking twice. These are actually going to get diced when they come out of our freezer because I am going to use them in our August cooking day.

By: Amy

Amy — Wed, 19 Aug 2009 21:33:25 +0000

I dice my tomatoes and freeze them in pint freezer bags. That way one bag is equivalent to a 15 ounce can of diced tomatoes, which is the form I use most often in my cooking. However, leaving them whole would mean less work for me when freezing, but a little bit more when cooking.

By: Nicole

Nicole — Wed, 19 Aug 2009 18:34:07 +0000

I freeze tomatoes also but have trouble figuring out how much salt to add to make it equivalent to a can of tomatoes for a recipe – do you have any sugggestions how to convert them or the easiest way to use them in a recipe?

By: Jamie

Jamie — Wed, 19 Aug 2009 18:27:06 +0000

Thank you, thank you, thank you for this! We have an abundance of tomatoes and my son cannot eat them all out of the garden at once (for his stomach’s sake!) …although I don’t think my husband would mind if we had BLT’s every night for dinner!

By: Lisa

Lisa — Wed, 19 Aug 2009 17:36:05 +0000

This was a great article and the explanations with pictures made it very easy to understand. Thanks!

By: Gudrun

Gudrun — Wed, 19 Aug 2009 17:17:02 +0000

great idea – I usually can mine too, but freezing sounds like a good option. When you defrost them, are they total mush, suitable for sauces, or can you use them like fresh tomatoes? And, have you ever quartered them or chopped them before freezing? Any ideas how that would work?

By: Jen C

Jen C — Wed, 19 Aug 2009 15:31:31 +0000

We used to freeze tomatoes all the time. And even easier way is to wash the tomatoes, freeze on a cookie sheet, then toss in a Ziploc bag. When you thaw out however many you need, the skins will slip right off.

By: tricia

tricia — Wed, 19 Aug 2009 14:44:48 +0000

Canning works too, but not when you don’t have more time.

By: Kortney

Kortney — Wed, 19 Aug 2009 13:39:26 +0000

Thanks! This looks like something even I can do with my tomatoes! Would this also work to freeze in ziploc bags?

By: Kim

Kim — Wed, 19 Aug 2009 13:08:04 +0000

Great idea! I usually can mine. I’ll have to try freezing them.

By: Kim

Kim — Wed, 19 Aug 2009 12:57:58 +0000

I’ve never tried freezing tomatoes. I’ll have to try that. I usually just can them.