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Freezing Tomatoes

August 22nd, 2009 · 3 Comments

The tomatoes are finally coming in and they are coming in all at once.  It’s amazing how many you get off just one bush.  Then multiply it by 10 and you get enough tomatoes to feed an army.  For the last few weeks, we have been having tomatoes for breakfast, lunch and dinner.

Fresh Tomatoes

Fresh Tomatoes

Today I was faced with an ever growing supply and decided that it was time to put some up.  Rather than canning them and having to deal with sterilizing jars, buying lids and processing, I decided to freeze the majority.  We have 3 freezers plus the refrigerator freezer so there is ample room.

Freezing tomatoes is simple.  You can freeze them with their skins on just by cutting them into wedges or slices and popping them into a freezer bag.  Frozen tomatoes are best used in soups, sauces and casseroles because they do not retain their texture.  I am peeling them, quartering them and freezing them by the quart.

Freezing Tomatoes

  1. Wash all tomatoes before processing.
  2. Boil enough water in a pan to cover several tomatoes.
  3. Blanching tomatoes

    Blanching tomatoes

  4. Drop whole tomatoes into boiling water.  Boil for one minute or until the skin splits.

    Split skin on blanched tomatoes

    Split skin on blanched tomatoes

  5. Remove from boiling water and set aside to cool.

    Peel Comes Away Easily

    Peel Comes Away Easily

  6. Use fingers to peel skin from tomatoes.
  7. Core with sharp knife and cut into wedges or dice.

    Quartered Tomatoes

    Quartered Tomatoes

  8. Put juice and tomatoes into freezer bag.
  9. Label and place into freezer.

Frozen tomatoes retain their flavor if not their texture.  They are excellent used in stews, soups and casseroles.  Today I put up 15 quarts of tomatoes in about an hour and a half.

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Tags: Canning

3 responses so far ↓

  • 1 marci // Aug 24, 2009 at 12:11 am

    There’s actually a MUCH easier way to put tomotoes in the freezer. Whole.

    Wash tomatoes, Dry off. Put in brown paper bags, roll the top of the brown bag closed, and put in the freezer. That’s it. Take out a tomato as you need it – stays good for at least 2 years :)

    I just took out some of last summer’s tomatoes today – they look perfect – whole and firm. They will of course be mushy when they defrost, but are good for soups, stews, and sauces.

    To use, drop fully frozen tomatoes into boiling water for 10-20 seconds. Then plop into cold water, and the skin cracks and just almost pops off by itself :) Easy! then use the peeled tomato as you want :)

    I have been doing this brown paper bag routine for years – always the same great results!

  • 2 Brian // Aug 25, 2009 at 1:42 pm

    Good stuff! I’ve been drying tomatoes this year but am quickly being overwhelmed with new ‘maters every day! Canning never seemed like something I’d like to do, but this? I can do this!

    I’m going to try both methods — the one in the post and the one in the comment!

  • 3 Cindy // Aug 25, 2009 at 10:56 pm

    Brian, Marci always has some great tips! I am going to have to try freezing them whole but I don’t have any paper bags readily available. I wonder if plastic will work as well.

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