How to freeze your bumper crop of tomatoes

Freezing tomatoes is one of the easiest ways to preserve them, and you don’t need to fuss with canning.

Here are the main methods for freezing tomatoes.

1. Whole Tomatoes (Quickest Method)

• Wash and dry ripe tomatoes.
• Remove the core and stems.
• Place whole tomatoes on a baking sheet in a single layer and freeze until solid.
• Transfer to freezer bags or containers, removing as much air as possible.
• When thawed, the skins slip off easily. These are best for soups, sauces, and stews.

2. Chopped or Crushed Tomatoes

• Wash, core, and chop tomatoes.
• Spread on a baking sheet, freeze briefly to prevent clumping, then transfer to bags or containers.
• Label with date.
• Great for adding directly to recipes.

3. Tomato Purée or Sauce

• Wash, core, and cut tomatoes.
• Cook until soft, then blend into a purée or simmer into a sauce.
• Cool, then portion into freezer-safe containers or jars (leave room for expansion).
  
• Handy for quick pasta sauces or soups.
  

Tips

• Always label bags/containers with date and contents.
• Frozen tomatoes last up to 8 months for best quality.
  
• Thawed tomatoes lose firmness — they’re perfect for cooking, not fresh eating.
  
  

How to Freeze Roasted Tomatoes
Freezing roasted tomatoes locks in their deep, sweet flavor — they’re a perfect shortcut for rich sauces and cozy winter meals.

1. Choose the right tomatoes

• Plum, Roma, or cherry tomatoes work best since they’re meaty and low in water.
  
  

2. Prep

• Wash and cut tomatoes in half (Roma/plum) or leave cherry tomatoes whole.
• Place on a parchment-lined baking sheet, cut side up.
  
  

3. Season (optional but delicious)

• Drizzle lightly with olive oil.
• Sprinkle with salt, pepper, and herbs (thyme, rosemary, basil, or oregano).
  
  

4. Roast

• Roast at 375°F (190°C) for 35–45 minutes, until edges caramelize and tomatoes shrink slightly.
• For cherry tomatoes, reduce time to about 25–30 minutes.
  
  

5. Cool

• Let tomatoes cool completely to room temperature.
  
  

6. Freeze

• Place in a single layer on a baking sheet to flash-freeze.
• Once solid, transfer to freezer bags or containers. Remove excess air before sealing.
  
  

7. Store & Use

• Label and date bags.
• Keeps up to 10–12 months.
• Use straight from the freezer in pasta, soups, pizza toppings, or grain bowls.