For years, I canned tomatoes at the end of summer. It was wonderful all winter long to have tomatoes packed at their peak, and my friend Kathleen and I turned canning into a fun tradition. But once I had kids, the time just wasn't there.
Then I realized I could freeze them — and it only took a minute!
For the past fifteen years, I've been freezing tomatoes. No blanching, no peeling, no fuss. Just pop them whole into gallon-size freezer bags. Romas, cherry, grape, big heirlooms — whatever you have, it all works beautifully.
I usually freeze Roma tomatoes and don’t bother coring them. For other varieties with larger cores, I’ll core them before freezing — unless I’m short on time (or just feeling lazy). In that case, I freeze them as-is and remove the core later when I’m ready to cook.
When they thaw, the skins slip right off and they are ready to use for tomato sauce, soups, and stews. They taste so much better than canned tomatoes from the grocery store — and they cost less too. Plus, you'll skip additives like citric acid, which are often found in canned tomatoes.
Buy tomatoes from your favorite farm stand or farmer's market when tomatoes are at their peak. You'll save money and add so much flavor to your cooking.
They do take up freezer space, so a second freezer is a practical and economical option to consider. In addition to traditional chest freezers, you can find small half-chest models or get a fridge freezer – the extra fridge space is useful too. I bought my first extra freezer from a friend who was moving, for $75. It's a half-size chest freezer, and I still have it – and fill it with tomatoes every summer!
Whatever you choose, a second freezer tucked in the corner of the basement or garage is a game-changer.
You’ll have room for tomatoes, berries, homemade soups, cheese, bread, and all the little things that make everyday meals easier and more delicious. It’s like having your own personal freezer section —stocked exactly the way you like it.
Ribolita made with frozen cherry tomatoes.
