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Freezing Tomatoes

 Preparation – Select firm, vine-ripened tomatoes with deep red color.

If using plastic bags, use freezer grade resealable bags or vacuum seal products!  You can use plastic or glass jars.  Leave space for expansion.


Raw – Wash tomatoes and cut an “X” in the butt end of tomato.  Dip in boiling water for 30 to 60 seconds, remove to cold water to loosen skins. Peel and core. Freeze whole or in pieces on wax or parchment lined baking sheets. Pack into containers, leaving l-inch headspace.  Use only for cooking or seasoning as tomatoes will not be solid when thawed.

You can also freeze the tomatoes individually and pack them into resealable plastic bags.  Remove the skins as shown above.  Place the tomatoes on wax paper lined baking sheets in a single layer without touching.  Place baking sheets in freezer. When frozen, place tomatoes in resealable bags. You can remove as many tomatoes as you would need for sauce or soup.

Per Steve....Straight from the garden....clean the tomatoes and freeze them with the skin on.  Place them on a wax paper lined baking sheet and freeze.  When solid, transfer them to a resealable plastic bag.  Remove the number of tomatoes you want to use, run them under hot water and the skins will come right off!  Thanks, Steve!

 – Wash, sort and trim firm, vine-ripened tomatoes.  Cut in quarters or eighths. S immer 5 to 10 minutes.  Press through a sieve.  If desired, season with 1 teaspoon salt to each quart of juice.  Pour into containers, leaving headspace.  Seal and freeze.  Remember to freeze in desired quantities.

Stewed – Remove stem ends, cut an “X” in the butt end, place in boiling water for 30 to60 minutes, remove to cold water to loosen skins.  Peel and quarter ripe tomatoes.  Place back in hot water and simmer until tender (10 to 20 minutes).  Place pan containing tomatoes in cold water to cool.  Pack into containers in desired quantities, leaving headspace.  Seal and freeze.

"So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

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