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I just core them and put them in a bag in the freezer. To remove the skins just run them under warm water after you remove them from the freezer and gently rub and the skins come right off.
This is a guide about freezing green tomatoes. At the end of the season don't waste those unripe tomatoes. Freeze them for future use.
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I have 30 tomato plants after a 30 year lapse without a garden. Can I freeze my tomatoes in any way? Please give me some helpful hints.
By Becky B.
Tomatoes are easy to freeze. You can simply wash them well, cut out any bad spots and the stem/core, and pop them in a freezer bag. When you are ready to use them, once thawed they will squeeze right out of the skins! You can then use them as you would use canned tomatoes.
How do I freeze tomatoes?
I've been cutting mine in half, then putting them on cookie sheets to flash freeze. When frozen, just put them in a plastic freezer bag. This way they don't all stick together and you can take out what you need. These will have to be used for cooking, though, and not in salads as they don't retain their firmness. To thaw, just heat in a little water and the skins slip right off. I just used some in fresh tomato soup last night! Yum!
Which is best method for freezing tomatoes, whole with the skin on or chopped up with skin on? I wondered how the texture would be if they are left whole, and then I try to chop them up upon thawing?
When I'm in a hurry, the skins are left on. I've frozen tomatoes for years, and prefer the skins OFF because the skins are tough after freezing. Blanching whole tomatoes for a few minutes in boiling water and plunging them into a sink of cold water removes the skins easily. It's also easier to chop the tomatoes before than when you're in a hurry and thawing them for a delectable dish. After the tomatoes thaw, they're soft in consistency.
Can stewed tomatoes be frozen?
By Geri B
I have some fresh tomatoes, I want to freeze them. Some I will have for later on sandwiches or to dice in salads. How do I do this without them getting soft?
If you freeze tomatoes, you can use them in soups and stews. You cannot use them as you would fresh.
tomatoes do not freeze well due to the high water content; they crystallize in the freezer and then fall apart and go soft.
The best way to preserve tomatoes for salad is to dehydrate them. This can be done in a dehydrator, on for 20 minutes in the oven at 120 or so degrees, or in the sun
Frozen tomatoes cannot be sliced for sandwiches or salads when thawed. They are excellent additions to sauces, soups and stews.
i on ly freeze f or use in ssauces eetc.. when fresh, i wash them , peel, cut up and freeze after boiling for a few min
How do you store them once dehydrated?
Frozen fresh tomatoes are great for stews and sauces but maybe other uses also.
The government site for food preparation offers this information:
Preparation Select firm, ripe tomatoes with deep red color.
Raw Wash and dip in boiling water for 30 seconds to loosen skins. Core and peel. Freeze whole or in pieces. Pack into containers, leaving l-inch headspace. Seal and freeze. Use only for cooking or seasoning as tomatoes will not be solid when thawed.
Here are a couple of sites that offer lots of information on how to prepare and freeze fresh tomatoes:
How do you freeze tomatoes and turnips?
By Jewel T. from Danville, VA
When ever my mother had a few extra tomatoes she would wash them, remove the stem and toss them in a plastic bag in the freezer. Then when she wanted a couple for something she was cooking, she would remove however many she needed. Rinse them under warm water and the skin would rub off, then put them in whatever she was cooking and as she stirred them into the pan, she would break them up.
For the turnips, dice and water blanch for 2 to 3 minutes. Be sure to give them an immediate ice water bath after the blanching to stop the cooking process. Drain, pat and remove as much air from the freezer bag as possible to reduce freezer burn.
I was given a box of red tomatoes and I don't want them to go bad. I would like to put them through a blender and then freeze them. Do I have to blanch them first?
Blanching tomatoes before freezing removes the skins which can ruin sauces, etc. A very easy online search for "why blanch tomatoes before freezing" produced many good replies to your question. You can try a search yourself and the always helpful "how stuff works" site below:
I want to make a fresh salsa, but need to freeze the ingredients as I get them. Once I have everything mixed together can I re-freeze everything in portion bags? I have a vacuum sealer that I plan on using for both processes. Ingredients will be fresh frozen tomatoes, onions, peppers, and cilantro. The tomatoes and peppers are the only two items I will need to re-freeze once everything has been put together. Please help! I don't want soggy ingredients.
I used to freeze my tomatoes (all colours & varieties) but when thawed and stewed they tasted different to fresh stewed tomatoes - not very nice.
I find that I prefer to fry them, I will try freezing some fried tomatos.
I tried frying green tomatoes but the taste and texture was so awful that I fed them to my chickens (they are less fussy than me).
I like fried RIPE tomatoes on toast.
I bought some heirloom seeds from the USA and all germinated. Unfortunately the outside ones got blight in the last few days.
Could you please tell me if it is possible to freeze the yellow cherry tomatoes, and what do you do?
This year, for the first time, I planted some some mountain gold tomatoes. Can I freeze these and if so how?
By Janice M
To use up tomatoes, cook them gently, cool, and then freeze for winter stews, etc. Personally, I live on home grown tomatoes, zucchinis, onions, and mushrooms braised together as a side dish or topped with breadcrumbs and baked to have with a roast. In our family it's always cooked on Christmas day as another vegetable with the traditional roast.
Source: Paternal grandmother who many years ago taught me to cook (like 60).
By Jean from Maffra, Victoria, Australia
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
My husband and I have a garden this year. We always have too many tomatoes to eat before they spoil. I don't really have the money to can them, but how would I go about freezing them to use in recipes throughout the year?
Danielle from LaFayette, GA
I froze my excess tomatoes in two ways this year. First I gently tossed some squash, zucchini and eggplant in oil then added tomatoes and cooked until soft and froze this in side dish size quantities. It defrosts quite mushy but very delicious and it can be cooked until less mushy. The rest I skinned and cooked until the consistency of cooking sauce and froze that. I use that as a pizza topping or to make spaghetti or lasagna. I do not season these until ready to use. (05/08/2006)
Wash, then put them into boiling water, (I use a metal dishpan with boiling water on the stove.), I don't like freezing them with their skins on. I put them in the hot boiled water, then the skin will peal off in a few minutes. Then fish them out, and put in bowl to cool. From here, I either cut them up, and freeze them for soups later. Or, freeze them whole. Or, you can run them through a grinder and juice them up before freezing them. Use the best zip lock freezer bags. Because it can be messy. But, the results through out the rest of the year using them in your soups, meatloafs, chili, spaghetti sauce, so many possibilities. Good luck. (05/08/2006)
I freeze my tomatoes by blanching and removing the skins. Then I chunk them up and put in freezer bags with some diced green peppers and diced onions. They are ready then to drop into a pot and make whatever kind of sauce you want. I have been doing this for years especially when I had 3 teenage sons at home. (05/08/2006)
We frequently have the same problem. It is easy to solve if you have freezer room. Wash and dry the tomatoes, put them into a plastic bag, (I use plastic grocery bags), and put them into freezer. That's all!
These can be used in stews, tomato sauces, (spaghetti, etc), soups, chili. Just put into hot ingredients, break up tomato as it cooks. I am a 'by the seat of your pants' cook, so I can't give measurements. If you have cooked for six months, you will know how much to use.
If you do want to pre-thaw before adding to cooking pot, place into a dish so any juice lost in thawing can be captured and used. Have fun, and enjoy your garden all winter. (05/09/2006)
I wash them and dry them then put in zip lock bags and freeze whole. When using in soups, stews and pasta sauce as soon as they hit the hot broth I remove them to take of the skin easily. Works great. Use all winter long. (05/11/2006)
I pour boiling water over them to help remove the skins. Then dice and put in quart microwave safe container. Microwave on high for 5 minutes. Freeze in quart zip lock bags. Lay in freezer to save room. They are ready to put in soups, stews, or casseroles. I find that the 5 minutes microwave keeps them from separating when frozen. (05/11/2006)