Freezing whole tomatoes is an easy and quick method to preserve fresh tomatoes. If you have ever wondered How to Freeze Tomatoes, this is for you. Spoiler alert: no blanching necessary!
Growing up Italian meant that my parents made homemade passata and canned whole tomatoes every September.
These preserved tomatoes were stored among the jars of pickled eggplants, giardiniera, and of course, lupini beans in a well-stocked cold room referred to as a cantina in Italian.
If you were to look inside the reach-in freezer, you would find frozen cavatelli, basil pesto cubes, containers of well-packaged frozen roasted peppers, and so much more!
You might be wondering, and rightly so, what about frozen tomatoes?
Surprisingly, there were no tomatoes in the freezer.
This is a method I started practicing about ten years ago.
Not only can you freeze tomatoes, but you will instantly adopt this process of preserving them.
If you are looking for the best way to freeze whole tomatoes, which is fast and simple, requires no blanching, and can conveniently be used in stews and soups, this is for you. All you need is a freezer bag, a straw and some freezer space.
I think you are going to love this!
Jump to:
How to freeze tomatoes
Let’s begin by choosing the freshest and firmest, blemish-free tomatoes. There is no set quantity for this procedure. Feel free to preserve as many or as few tomatoes as you want.
Rub the tomatoes gently under cool running water to remove any dirt. Remove the stem. As you can see, I am using plum tomatoes.
Use a clean tea towel to dry the tomatoes thoroughly, one by one.
Spread out the tomatoes on a baking sheet or pan in a single layer without touching each other. Place in the freezer for at least one hour.
Transfer to a zip-lock freezer bag. Remember to label your bag with the date.
If you have a vacuum sealer, you can definitely use it.
I prefer zip-top bags since they can be reused. I like using the straw method to remove the air—it’s quick and easy. Plus, since I only need a few tomatoes at a time, I can open the bag, take what I need, and reseal it without any hassle.
Place the bag in the freezer and use tomatoes as needed.
That’s it—simple and convenient!
Tips
- When partially freezing the tomatoes, use a baking sheet that fits in your freezer.
- Partially freezing the tomatoes before placing them in bags prevents them from sticking altogether. This, in turn, allows you to remove the exact amount you need.
- Properly sealed frozen tomatoes last up to 6 months.
- Any recipe that requires canned tomatoes can be replaced with these—no need to thaw.
FAQ
Yes, you can freeze various types of tomatoes, including Roma, beefsteak, cherry, and grape tomatoes. Choose ripe and fresh tomatoes for the best flavor.
No, blanching is not necessary when freezing tomatoes. You can freeze them directly after washing and, optionally, coring.
The best type of freezer bag for freezing tomatoes is a heavy-duty freezer bag. These are thicker and more durable than standard storage bags, providing better protection against freezer burns and punctures.
The straw method is a simple way to remove air from a freezer bag before sealing it. By sucking the air out with a straw, you create a vacuum-like effect, which helps preserve the food longer by reducing oxidation and freezer burn.
Insert a straw in one corner of the bag. At the opposite end, start closing the bag while pushing out some of the air. When you are closing in on the area where the straw is placed, suck out the air. Then, quickly withdraw the straw while completely closing the ziplock bag.
You can easily remove the tomato skin by placing the frozen tomatoes in a bowl of warm water. After just a few minutes, the skin will peel right off.
Frozen tomatoes can be stored in the freezer for up to 6 to 12 months. While they remain safe to eat beyond that timeframe, their quality may decline.
Yes, you can add frozen tomatoes directly to soups, sauces, or stews. They will cook down as they heat, making them convenient for cooking.
How to use frozen tomatoes
Frozen tomatoes are versatile, especially for cooked dishes like soups, stews, and sauces. Since freezing affects their texture, these tomatoes are best in recipes where they’ll be cooked down. Here’s how you can use them:
- Soups: For soups like Italian Lentil Soup or this White Bean Soup, remove the tomato skins after freezing by running the tomatoes under warm water. Then, grate the tomatoes to create a smooth puree that will blend seamlessly into the broth, giving your soup a rich, velvety texture. This method works well for creamy tomato-based soups, where you want the tomatoes to break down entirely without chunks.
- Stews: In stewed recipes like this Italian Cod Recipe, chicken cacciatore, or my family recipe for Ciambotta, frozen tomatoes are ideal when roughly chopped. After defrosting, remove the skins, chop them into large pieces, and add them to the pot. As the tomatoes cook down, they’ll release their juices and thicken the broth while adding a touch of acidity and sweetness. This method gives you chunks of tomatoes that complement the other ingredients without overpowering them.
- Sauces: Frozen tomatoes are excellent for making sauces like marinara. After defrosting and peeling the tomatoes, grate them into a smooth sauce base. This helps the tomatoes break down quickly, producing a silky sauce perfect for pasta or pizza. They are great for making my mom’s no-cook San Marzano pizza sauce. You can also simmer the grated tomatoes with garlic, olive oil, and herbs to create a rich sauce that cooks faster than whole tomatoes.
Recipe inspiration
I live in such a wonderful neighborhood. So much so that it feels like they are part of my extended family.
Since everyone in my neighborhood has backyard gardens and clotheslines, the conversations as we hang up our clothes often revolve around our kids and our gardens.
A few years ago, after my husband and I finished making our yearly homemade passata and canning whole tomatoes, my neighbor, Terry, shared her method of preserving tomatoes.
I have to say I love this freezer method of preserving tomatoes.
Naturally, if you are looking at large quantities to preserve, you need to have a lot of freezer space. But for a small amount, this is truly a quick and efficient method.
Terry, thanks so much for sharing your freezer method for preserving tomatoes.
I finally got a chance to try it out and I must say I am a big fan!
My freezer is now full of tomatoes, parsley, green beans and strawberries!
Next on my to-do list is to make tomato jam and roasted tomatoes, but for now, since I still have a few garden tomatoes left, I am enjoying a marinated tomato salad.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
More ways to preserve tomatoes
★★★★★ If you have preserved tomatoes by freezing them, I would love to hear about it in the comments below and be sure to rate the method.
Recipe
How to Freeze Tomatoes
WANT TO SAVE THIS RECIPE?
Enter you email below and I’ll send the link to your inbox.
PLUS, be the first to get newly published recipes!
Ingredients
- 18 tomatoes fresh, firm and blemish-free tomatoes; freeze any amount
- water
Instructions
- Remove the stems from the tomatoes.
- Rub the tomatoes gently under cool running water to remove any dirt.
- Use a clean tea towel to thoroughly dry the tomatoes, one by one.
- Spread out the tomatoes on a baking sheet or pan in a single layer without touching each other. Place in the freezer for at least one hour.
- Use the straw method to remove the air from the freezer bag.
- Place the bag in the freezer.
Notes
- Total time includes time spent in the freezer.
- When partially freezing the tomatoes, use a baking sheet that fits in your freezer.
- Partially freezing the tomatoes, before placing them in bags, prevents them from sticking all together. This, in turn, allows you to remove the exact amount you need.
- Properly sealed frozen tomatoes last 6-12 months.
- Any recipe that requires canned tomatoes can be replaced with these. No need to thaw.
- All varieties of tomatoes can be frozen this way.
Nutrition
This post was originally published on September 16, 2020, and republished on September 6, 2024 with updated content. Thanks for sharing.
WANT TO SAVE THIS RECIPE?
Enter you email below and I'll send the link to your inbox.
PLUS, be the first to get newly published recipes!
Zhixian ZHANG
very clear explanation and easy to follow to understand. Just great helping for me to preserve my tomatoes.
tonya
thank you for this. even with the drought in our area this year – our tomatoes have done so well this year. thank you for that jesus… anyways we have been bringing in 50lbs to 100lbs of tomatoes each week since around august. and there are still so so many green ones outside. we have started watching for our first frost, so we can try to pick them. hubby and i each have our own little gardens. we have gave lots away and cooked with them and ate them fresh and made salsas and sauces. we did some canning but do not have lots of pantry space. we got to talking and wondering if we could freeze them. this article explained it beautifully. going to get some in the freezer tomorrow. today i made a big pot of stewed tomatoes and zukes.
Maria
My pleasure Tonya! Wow! What a blessing! Enjoy!
Bruna Procopi
My mother has been using this method for years now..ever since she stopped canning them. You know getting older and too much work. So she does the freezing and I do the canning. Haven’t bought passata in years. Love it.
Thanks for sharing, Ciao for now
Bruna
Maria
God bless her ♥ Thanks for sharing Bruna!
Kathy
Hi Maria, I absolutely love your recipes. You are talking about freezing food, this year I froze sweet sliced onions with the same method as your tomatoes. I just take them out of the freezer and use them in any dish that calls for cooked onions. They are great in sauce, a french onion soup, etc.
Maria
Thanks so much for sharing Kathy! I love this idea!
Mary
Hi Maria,
This is exactly what I did today, in addition to dicing some (I drain them and reserve the liquid for soups), and packaging them too! I have used this method ever since Ziplock bags were invented! For short term, I have even pulsed them with fresh basil or parsley, into a puree, in my food processor, and Ziplocked them. Love all your recipes! I like your tip of freezing them for an hour before bagging them.
Maria
Thanks so much for sharing your tips Mary! I love these food prep hacks!
Tom
When its time to use them how do you recommend thawing them out?
Can you use them in salads or are they for cooking after they have been frozen?
Maria
Thanks for your interest Tom. They usually thaw to a semi frozen state within 10 minutes at room temperature. The tomato skin easily slips off and you can use them in soups, stews, and sautees with other vegetables. They are great in quiches, to make a quick little tomato sauce, etc… I don’t use them in salads as the texture is completely different.
Kim
This works great! Thank you!
Nickie M.
Hello, can I use the frozen tomatoes to make pasta?
Thank you!
Nickie M
Hi there, I meant passata, spell check keeps correcting me. Thanks
Maria
Thanks for your interest Nickie. Yes, you can make passata. Have fun!
Josie Volpentesta
Hello Maria.
I love all your authentic Italian recipes.
It brings me back to wonderful family times.
For the frozen San Marzano tomatoes: I take out a whole large ziplock bag the night before and leave it in the fridge.
Then I place the tomatoes in a large pot with just a cup of water so that they don’t scorch your pot. Put on medium high to bring to a boil. Lower heat and let cook for about 10 minutes or more until all the tomatoes have softened and released some of their water.
Then I put the tomatoes in an Italian foodmill. The foodmill removes all the seeds and skins. So easy and you get the best and freshest passata.
connie
thanks for all your great tips . I have been freezing cherry tomatoes and San Marsano for a couple of years in the same method you suggested . When I make a sauce in december it tastes likes tomatoes I just picked in august . I love your recipes & your RD knowledge is absolutely helpful .
Maria
My pleasure Connie! Thanks so much for taking the time to comment Connie, I appreciate it!
Bettyjo
Hi Connie – when you make the sauce using the freezer tomatoes do you need to take the skins off of them?