How to Freeze Tomatoes (Two Ways)
An easy, no-blanch, no-peel method for freezing fresh tomatoes to use later in soups, sauces, chili, or salsa. Choose between flash freezing diced tomatoes for freezer bags or packing diced tomatoes into glass jars for a no-plastic option.
Equipment
- Baking sheet lined with parchment
- Freezer-safe zipper bags or wide-mouth mason jars
- Cutting board + sharp knife
- Permanent marker for labeling
Ingredients
- Fresh, ripe tomatoes (any variety)
Instructions
Method 1: Flash Freeze + Freezer Bags
- Wash – Rinse tomatoes and pat dry.
- Dice – Cut into ½-inch cubes, skins on.
- Flash Freeze – Spread in a single layer on a baking sheet. Freeze 2–3 hours until firm.
- Bag & Store – Transfer to freezer bags, press out air, seal, and lay flat.
- Label – Write date and variety.
Method 2: Freeze in Glass Jars
- Wash & Dice – Cut into ½-inch cubes, skins on.
- Pack into Jars – Leave 1–2 inches of headspace.
- Freeze Without Lids – Place jars in freezer until solid.
- Add Lids – Cap once frozen, return to freezer.
- Label & Store – Mark date and contents.
Optional: Freezing Whole Tomatoes (Without Skins)
- Wash and stem.
- Blanch briefly until skins wrinkle.
- Cool, peel, and freeze whole or in chunks.
- Leave 1 inch headspace in container.
Notes
- Dice evenly: Aim for ½-inch cubes so they freeze and thaw consistently.
- Flash freeze first: Prevents clumping and makes portioning easier.
- Leave headspace in jars: At least 1–2 inches of space for expansion.
- Freeze jars lid-off first: Adding lids only after freezing helps prevent breakage.
- Label with purpose: Include date, variety or type (if known), and amount (like “2 cups diced Romas – Sept 2025”).
- Plan for cooked recipes: Since skins stay on, these tomatoes are best used in soups, chili, salsa, and sauces where texture blends right in.