Tomatoes freeze well and do not need blanching. They turn mushy when thawed, so they are for cooking in sauces, soups and stews and not for slicing.
University extension guidance says you can freeze raw tomatoes whole, with or without their skins, and without blanching. The skins slip off easily once they thaw. The texture is what changes, so frozen tomatoes belong in cooked food.
| Short answer | Yes |
|---|---|
| Blanching | Not needed |
| Skins | Leave on, or peel first by dipping in boiling water for about a minute |
| Method | Cut out the stem scar, freeze on a tray, then bag |
| Quality | Best used within about 8 months, per University of Nebraska guidance for frozen vegetables |
How to freeze tomatoes
- Wash them and cut away the stem scar.
- Peel them first if you like, by dipping in boiling water for about a minute until the skins split.
- Freeze them on a tray in a single layer.
- Move them to freezer bags or containers once solid and seal tightly.
- Use them straight from the freezer in cooked dishes, and slip the skins off as they thaw.
What happens when you get it wrong
- Mushy tomatoes. Thawed tomatoes are soft and watery, so they are no good for salads or sandwiches.
- Freezer burn. Air in the bag dries and dulls the fruit.
- A solid block. Tomatoes bagged before they are frozen stick together.
Cook them into a sauce first and freeze the sauce.
Use fresh tomatoes for anything raw.
Frequently asked questions
Do you need to blanch tomatoes before freezing?
No. Extension guidance says raw tomatoes can be frozen without blanching, with or without the skins.
Can you freeze whole tomatoes?
Yes. Freeze them on a tray first, then bag them.
What can you use frozen tomatoes for?
Soups, sauces and stews. They are too soft for salads.
How long do frozen tomatoes keep?
University of Nebraska guidance puts frozen vegetables at best within about 8 months.