One of my favorite things to do with excess ripe garden tomatoes is to freeze them whole. Yes, frozen whole tomatoes, it’s as easy as it sounds! I love this because it doesn’t require any cooking, chopping, peeling, canning, and so on and so forth. This is perfect when the season comes when your knee deep with tomatoes and you don’t want them to go to waste. It’s quick, easy and you will thank yourself later for doing this. When you don’t have to buy canned tomatoes for a whole year, it’s awesome.
I’ve received several requests exactly how I freeze the tomatoes, so here is my simple step by step.
First select your ripe tomatoes, don’t worry if they have any imperfections you can always cut them out later once they are frozen. But do make sure they are ripe to be eaten/or frozen that day. If you don’t have enough for a whole bag, that’s ok, just freeze as you go.
Wash each tomato individually,
and remove the stems.
Place the clean tomatoes on a towel to dry.
Then hand dry each tomato
and place in a freezer bag in a single layer.
Then seal up the bag leaving a 1 inch opening, and pinch it open and with your mouth suck out as much air as you can. The less air the better.
Place in your freezer on a flat surface till frozen.
After the tomatoes are frozen they are very easy to peel, chop and use in any recipe that calls for canned tomatoes. The texture of the tomato changes once it’s frozen so it best to use in only cooked recipes. Here are a few of my recipes featuring frozen tomatoes: Huevos Rancheros, Spaghetti Puttanesca, and Eggs in tomato sauce.
Have you ever frozen tomatoes?