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Storing Freezed Tomatoes
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5 from 2 votes

Freezing Tomatoes

End of Summer / Early fall is when we are looking to use up all the excess tomatoes from the backyard garden.Freezing tomatoes has been my preferred method to store them for a prolonged period.


  • Large vessel – to boil water
  • Bowl with ice and water
  • Long handle ladle
  • Freezer bags
  • Permanent marker


  • Choose ripe, firm tomatoes without bruises. Wash them well and remove the stems.
  • Boil water in a large pot. The larger the pot, more the tomatoes that could go in at one shot. I usually do not add more than 6 tomatoes at a time just to keep the water temperature at boiling.
  • When the water comes to a rolling boil, add the tomatoes in slowly. Let the tomatoes sit in boiling water for 60 seconds.
  • In the meantime, in a large bowl add plenty of ice and about 4 cups of water. Keep it aside.
  • With a slotted ladle, remove the tomatoes slowly from the hot water and transfer it to the bowl of cold water.
  • Let it sit for 60 seconds and then slowly peel the skin. At this stage the skin would come off very easily.
  • Line the skinned tomatoes on a baking sheet. Make sure that the sheet would fit your freezer without any problem.
  • Wait until the water comes back to boil and then repeat the same steps with the rest of the tomatoes.
  • Fill the sheet and keep it in the freezer for about 4 hours. By now the tomatoes would be hard as a rock.
  • Label gallon size freezer bags with date and content and keep it ready.
  • Transfer the frozen tomatoes to the labeled bags and return the bags immediately back into the freezer. Make sure that you layer the tomatoes in a single layer. This way they would stack up well in the freezer.
  • Enjoy the tomatoes through the year.


Expert tips and FAQ's
  • Make sure to start with good quality tomato. If the tomato appears bruised or damaged, don't freeze them. 
  • Use only Freezer bags for freezing. Regular storage bags will cause freezer burns and the tomatoes would spoil.
  • Removing the skin is very important, so the tomatoes don't get mushy.