Using Frozen Tomatoes

Freezing tomatoes is a great way to save them for use later. However, if you have a lot of them you will need to figure out what you want to do with all those frozen tomatoes. This is a guide about using frozen tomatoes.


October 20, 2011 Flag
5 found this helpful

I use my frozen tomatoes in soups and stews. But the big thing I do is save them until I have enough to can them and I make my own spaghetti sauce. I thaw them and make my sauce and then I have lots on hand. If I have extra I make some chili sauce also. You can use frozen tomatoes in canning just like fresh ones and once thawed the skins slip off nice and easy!

By Artena from Tahsis, BC

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October 21, 20110 found this helpful

I tried to vote thumbs up on this tip but it all came up encripted.

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October 22, 20121 found this helpful

My mother always used the remainder of the green tomatoes to slice thin and would can them. Later in the winter she would bring a couple of cans in, drain some of the juice and then pour the rest into a hot greased skillet and stir fry them. So Good!

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August 9, 20141 found this helpful

A friend of mine and I once had a food wagon for yard sales, auctions and such. When we converted over to an espresso wagon, we put our sliced onions, tomatoes and green peppers from our hoagies in the freezer. We kinda forgot about them and a year later, they were still wonderful for soups, stews and yes, spaghetti. It's amazing what you can do with frozen veggies!

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January 16, 2012 Flag
3 found this helpful
Pasta sauce made from frozen tomatoes.This is a multi use pasta sauce made from tomatoes frozen from my garden bounty. Economical, easy to make, and more flavorful than store bought. I remove seeds from my tomatoes before freezing for smoother sauce.


  • 1 gallon frozen tomatoes (or 4 large cans crushed tomatoes)
  • 3 minced garlic cloves
  • 1/2 cup minced onion
  • 1/4 cup olive oil
  • 1/3 cup sugar
  • 2 tsp. salt (more or less to taste)
  • 1 tsp. black pepper
  • 1 Tbsp. basil
  • 1 Tbsp. oregano
  • Seasonings can be adjusted to suit taste


Thaw tomatoes, puree in blender. Saute onion and garlic in olive oil until crisp tender. Using a large dutch oven saucepot, add tomatoes, seasonings and sauteed garlic and onions. Heat on medium to boiling, reduce heat to low, cover and simmer for at least 2-3 hours, stirring every 15-20 minutes.

At this point, if thicker consistency is desired, remove lid and up heat to medium , stirring until more liquid is absorbed. The longer this simmers the better it is.

When done you can either jar into quarts and process according to jar manufacturer directions, or let cool completely and ladle into quart freezer bags and freeze.


Add hamburger or other meats to sauce before serving. Great on any pasta dish!

Servings: 12 -1 cup servings
Prep Time: 10 minutes Minutes
Cooking Time: 3 Hours

By Cheryl from Trinity, NC

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January 17, 20120 found this helpful

It always does my heart so much good to read posts from people like you, people who garden, and preserve the bounty, and cook homemade foods. Bless you.

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July 30, 20140 found this helpful

One question... as I grow all of these herbs, wondering if the amounts are fresh or frozen? I have many bags of frozen tomatoes from last year and my plants are already giving me lots more, so I'm really excited about making this sauce! Thank you!

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August 14, 20160 found this helpful

This looks great! What do you do with the tomato skin?

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February 9, 2014 Flag
0 found this helpful

How can I make tomato juice out of frozen whole tomatoes with skins on?

By Miriam W.

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February 16, 20140 found this helpful
Best Answer

Let the tomatoes thaw enough to pull the skins off. They will slide off with little trouble. Cut the tomatoes into chunks. Hold them over a pot as you cut them so you don't lose any of the juice. Place the pot on medium heat and bring them to a boil. do not add any water. Reduce to simmer, and let them cook for about 20 minutes. stirring frequently. You can break them up more with a potato masher. Remove from the heat and let cool. Push them through a colander to extract the juice. Get as much of the pulp into the juice as you can. Add salt to taste, about 3/4 t. per 4 cups of juice. Store in the refrigerator.

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August 14, 2014 Flag
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This is a guide about cooking with tomatoes. Whether fresh, canned, or dried tomatoes are a delicious in many different kinds of recipes.

Cooking with Tomatoes

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September 27, 2011 Flag
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My sister placed 2 one-gallon bags of tomatoes in my freezer without my knowledge. They still have the skin and seeds but she did cut them in quarters. Grateful as I am, what can I do with them? Thank you.

By sooz

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December 4, 2008 Flag
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My garden produced an abundance of Roma tomatoes, which I have frozen whole with skins on. I would like to make salsa and spaghetti sauce out of these. Most recipes I find use canned tomatoes. Any ideas or recipes? I would be grateful, thanks.

Karen from Leavenworth, KS

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December 5, 20080 found this helpful

You can substitute the frozen for canned. I'd just blanch them and remove skins if they have them and use the same way. Maybe mash them up first and you might have to cook them longerand add some spices. That's what I do.

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December 8, 20080 found this helpful

Hi, I always pick my romas, wash them, toss into a zip bag in the freezer till I have a day to do all my tomatoes on.

Then I thaw them in the bags, run them through the blender, dump in to the cooking pots on the stove, and then I can start making my different tomato items from the degree of cook-down. From juice to tomato paste. I process each desired consistancy into pint jars and seal them.

After a certain point of FULL FREEZER, I would wash them, quarter them and lay on cooling cookie racks on cookie sheets (cover the bottom with foil as not to have the acid ruin the pan.) I SUN DRIED my tomatoes in the oven on 200 degrees till the degree of dryness I wanted them. I cooled them, put into freezer bags and tossed into the spare fridge to keep, use for gifts and cooking use. Chop and toss with EVOO for any recipe is good.

I also picked my cherry tomatoes, washed them, tossed into freezer bags and frozen. They can be used for all sorts of hot dishes, pizza, etc.

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December 9, 20080 found this helpful

A Word about tomato skins: I prefer not to have the skin in a tomato dish, but it's SO EASY to just run each frozen tomato under hot water, the skin just slips off! Then you can let them thaw and handle accordingly.

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December 9, 20080 found this helpful

From experience with Romas and a lot of them.....NO SKINS when canning or freezing. A simple boiling water process.....wash Romas from garden, boil a pot of hot water, drop Romas in boiling water for 15-20 seconds, put in sink full of cold water, peel Romas (they peel real easy), vut in half to make sure there are no bad spots and either can or freeze. If you can them, add 1 Tbsp of salt before sealing. We use these methods every year and are awesome for our chili, spagetti and soups.

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December 9, 20080 found this helpful

September 20, 2010 Flag
0 found this helpful

My husband and I have a garden. We always plant way too many tomatoes, so we freeze them whole. My husband wants me to make some salsa and can it. My question is, are my tomatoes going to be good to use as they have been frozen?

By Jennifer from TN

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September 21, 20100 found this helpful

I sure don't see why not. Many recipes that I have for salsa call for using canned tomatoes.

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Anonymous Flag
September 22, 20100 found this helpful

The only problem I can see is that they might be really watery and have lost some of their flavor but as long as you are not expecting chunky salsa you can compensate with adjusting recipe flavor ingredients.

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September 22, 20100 found this helpful

I think it would be fine, especially if you are making cooked salsa.

I have the same problem with my garden. Not enough tomatoes to can but too many to eat fresh.

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