How to Freeze Tomatoes Without Blanching

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
• Tips
• FAQ
• How to use frozen tomatoes
• Recipe inspiration
• More ways to preserve tomatoes
• Recipe

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

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. 

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

This post was originally published on September 16, 2020, and republished on September 6, 2024 with updated content. Thanks for sharing.