How To Freeze Tomatoes The Easy Way

Over the years, I have learned that there are times in the summer when we have way too many tomatoes. I also used to live next door to a farmer, so we were sometimes double loaded up. This method for freezing tomatoes is SO helpful for those times. It’s also amazing at cutting down the time it takes to cook fresh tomatoes into tomato sauce from fresh tomatoes , salsa, or vegan tomato soup because you get to drain off a lot of the liquid when you thaw them out. This releases a lot of the water, but keeps the flavor, and greatly reduces your cooking time. Less liquid in the tomatoes means less time you need to spend simmering it off. This method for freezing tomatoes saves time, the peels slip off easily, and you always have an easy way to store too many fresh tomatoes. And it cuts down on cooking time when you’re ready to use the tomatoes. And you can freeze cherry tomatoes to add right into future pots of chili. So many benefits! (Note: Frozen tomatoes are not meant to be thawed and sliced and eaten fresh. They get soft once thawed, which makes them perfect for using in soups, chilis, sauces, and more.) (You may also like How to Freeze Zucchini, How to Store Produce to help it last longer, and Easy Marinara Sauce.)

Ingredients You Need

You can really use any kind of tomato you have or prefer—heirloom, paste tomatoes, cherry tomatoes, or classic tomatoes—in any color and any size. So use what you have too much of! Sign up for our email updates to get tips and ideas sent to your inbox.

Step-by-Step Instructions

Here’s a look at how to freeze tomatoes. Scroll to the bottom of the post for the full recipe. TIP: I like to store cherry tomatoes and larger tomatoes separately, but you can start a bag and simply add to it as you have more to add.

How to Use Frozen Tomatoes

Once you thaw your tomatoes, drain the liquid, and peel them (which sounds like a lot of steps but is super straight forward!), you can try them in:

Best Tips for Success

Use gallon or quart size plastic or silicone freezer bags. I like to freeze cherry tomatoes and bigger tomatoes separately so they freeze and thaw at the same rates. You can start a bag and add to it over the course of the summer. Plan to thaw the tomatoes at least overnight as they can take a while to thaw, especially if your bags are full. For full-size tomatoes: Drain off the liquid and peel off the skins before cooking with your thawed tomatoes. For cherry tomatoes: You can add right into a pot of chili (or you can thaw, drain, and slip the peels off to make Cherry Tomato Pasta).

I’d love to hear any comments or questions if you try this method, so please comment below to share.