Tips & Trick: Tomatoes

 

Tomatoes are one of summer's most valuable freezer crops. While they should be stored on the counter, not in the refrigerator, they can be frozen with almost no prep at all.

Fresh tomatoes continue to ripen after harvest, developing their best flavor and texture at room temperature. Once they're fully ripe, the freezer becomes your secret weapon for preserving that peak-of-summer taste.

Whole-Tomato Method:
Wash, dry, and freeze. That's it. Cherry tomatoes can be frozen whole, while larger tomatoes can be halved to save space. No blanching or peeling required. Once thawed, the skins slip off effortlessly.

Sauce Method:
For an even bigger time-saver, turn tomatoes into sauce before freezing. Simmer tomatoes with garlic, olive oil, and a pinch of salt until thickened, then cool and freeze in flat freezer bags. Stored this way, the bags stack neatly and thaw quickly when needed.

Best Uses:
Frozen tomatoes aren't meant for fresh eating. Their texture softens during freezing, making them a poor choice for salads or sandwiches. Where they shine is in cooked dishes such as pasta sauce, chili, soups, stews, and casseroles, where their flavor remains excellent.

Freezer Life:
For best quality, use within 6 to 8 months, though properly frozen tomatoes remain safe beyond that timeframe.

Pro Tip:
Freeze a few bags of whole tomatoes even if you make sauce. In the middle of winter, you'll appreciate having summer tomatoes ready to drop into a pot of soup or a slow-simmered Sunday sauce.