You and I truly have a love/hate relationship sometimes.
Reading: How to Freeze Tomatoes
I love you for your season and versatility… But I hate how finical you can be to deal with in the garden sometimes…
Don ’ triiodothyronine get me wrong– I ’ ve had some bumper tomato crops resulting in jars and jars of savory homemade sauce. however, there are batch of years where I end up dancing around my tomatoes inability to ripen on time, or end up staring at boxes upon boxes of green ones after being surprised by an early on snow…
There ’ south nothing better than pulling a clash of home canned sauce out of the larder mid-winter for a belly-satisfying pot of from-scratch spaghetti .
however, angstrom much as I love canning my tomatoes, I ’ ve actually been freezing tomatoes more frequently recently, and I ’ m in sexual love with the results. here ’ s why :
What You Need to Know About How to Freeze Tomatoes:
- Tomatoes freeze beautifully. While frozen tomatoes aren’t well-suited for slicing or salads, they are fabulous for stews, soups, pasta dishes, sauces, etc.
- If the tomatoes in your garden are sporadic in their ripening and you’re only getting a handful at a time, freeze the small harvests until you have enough saved up for a big batch of sauce.
- Y’all know how I feel about fuss-free preservation, and freezing tomatoes is totally easy– no blanching or hot kitchen required.
- You can use your frozen tomatoes to make my favorite fast, fresh sauce recipe. (Instructions below!)
Watch Me in the Kitchen as I Freeze Tomatoes!
How to Freeze Tomatoes
I broadly grow Roma or Amish Paste tomatoes, since we eat more sauce than clean ‘ maters, but any variety show of tomato will work for freezing .
Wash the fresh tomatoes thoroughly, then remove the ends and any bad spots .
Halve the little ones, and draw the big ones. If I ’ thousand freeze cherry tomatoes, sometimes I ’ ll just pop the whole thing in the freezer– no cut required .
Seed the tomato pieces. I do this by running my hitchhike and forefinger down each side of the tomato to scrape out most of the juice and seeds .
I do this identical promptly and if I end up with some seeds or juice left inside, I don ’ thyroxine sweat it .
From here, I toss the seed tomato pieces into a gallon-size deep-freeze bag and pop it in the deep-freeze. however, if you ’ five hundred quite, you can arrange the tomatoes in a single layer on a bake sheet, freeze for 30-60 minutes, and then transfer to a deep-freeze bag. This keeps them from sticking together, but honestly, I ’ ve never had a distribute of problems doing it the down-and-dirty way…
What About Blanching Tomatoes First?
Some tomato freezing tutorials call for blanching or boiling them first to remove the peel. I don ’ t do that, and I never have… You guys know how I feel about crabbed food preservation, and blanch is a bad parole at my house. I ’ ve never had a problem just freezing them raw with peels on, and once you cook them down and puree them, you ’ ll never know the skins were there anyhow .
How to Use Frozen Tomatoes
- Thaw ’em and give them a quick whirl in your food processor for crushed tomatoes in a jiffy.
- If I have plans to can a big batch of homemade tomato sauce, I’ll simply save back my bags of frozen tomatoes until I have enough to fill my big pot. When I’m ready to can, I thaw them, drain them, and then proceed to cook them long and slow with my favorite tomato sauce spices and seasonings, before processing them in jars. (Sorry, I don’t have a recipe for this– it changes every time!)
- Make my 15 minute small-batch tomato sauce— it works like a charm with frozen tomatoes!
Other Tomato Canning, Recipes, & Tips You’ll Love:
Fast Fresh Tomato Sauce
- Cook Time: 15 mins
- Total Time: 15 mins
- Cuisine: italian
- 2– 4 cups frozen tomatoes (or heck, if you want to use fresh ones, you definitely can!)
- 2– 3 tablespoons olive oil
- 1– 2 cloves garlic, minced
- Salt & pepper, to taste
- Fresh basil and/or oregano (optional– dried will work too)
- In a medium saucepan, gently heat the garlic in the olive oil for several minutes. We’re not looking to brown it, or even saute it really– just to soften it and mellow out the flavor.
- Add in the tomatoes. Sometimes I thaw/drain them first, but other times I’m in a hurry and just toss them into the pot still frozen.
- Allow the tomatoes and garlic to mingle, stirring as you go. The tomatoes will release their juices, and you can season with salt/pepper accordingly.
- Stir and simmer the tomatoes until softened, and now add in the herbs. You can use dried herbs if you wish, but if at all possible, use fresh basil and/or oregano. The flavor difference is amazing.
- Puree the mixture with your hand blender (like this one). I like to leave my fresh sauce a little bit on the chunky side.
- Toss with fresh pasta (combining this with homemade pasta is out of this world) or use it as a topping for your favorite pizza recipe.