Having a lot of tomatoes is a good thing, but they can sure stack up fast. My favorite way to preserve them is to can them, but there are times when getting them canned just doesn’t happen in a timely manner. For those times, I’ve found a super simple solution to getting them done and staying ahead of the game. Just freeze ’em!
First, you need to wash them. I like to pick out smaller, similar sized tomatoes because it’s easier to fit them into the freezer bags I like to use, but you can freeze any size of tomatoes you like.
Next, cut off the stems and core them if needed.
After that, place them in a freezer bag. I like to use the vacuum seal type because they will stay fresh longer in the freezer. Last winter I used tomatoes that I had frozen from two summers before, and they tasted as fresh as if I had just froze them.
Once sealed, put them in the freezer and you are done.
It doesn’t take any time at all to get them prepped and into the freezer. When you are ready to use them, all you have to do is run them under warm water and the skins will peel right off. Or if you have a powerful blender you can let them thaw a bit then puree them, skin and all. After being frozen, they will have a mushy texture when thawed so they are best used in soups, casseroles, skillet meals and etc. To me, they give recipes more of a fresh tomato taste verses canned tomatoes. In the middle of winter, when the snow’s blowing, there’s nothing like a warm bowl of soup with a taste of fresh, summer goodness.