With favourable growing conditions, tomato plants produce abundant crops of delicious and highly nutritious fruit. But, if you find yourself with a glut, there’s no need to throw out or give away surplus fruit. Make the most of your tomato crop by freezing it to enjoy for many months to come.
Tomatoes can be frozen, but bear in mind that, because they have a high water content, they lose their firm texture and become soft and squashy when defrosted. This makes them ideal for adding to cooked dishes like soups, stews, and pasta sauces, but not for eating raw.
How to freeze tomatoes
You can freeze fresh tomatoes in a variety of ways. The amount of preparation varies, depending on whether you have more time before or after the freezing process. All tomatoes can be quickly and easily frozen whole but all, apart from cherry or small plum fruits, will need some preparation when defrosted. Tomatoes which are chopped before freezing can be defrosted and added straight away to sauces. Or, do the cooking first – make a delicious tomato sauce and then freeze it in batches to add quickly to pasta, risotto and other dishes for a delicious and easy weeknight meal.
Methods for freezing tomatoes
How to freeze whole tomatoes
Freezing whole tomatoes is simple and quick, but larger tomatoes take up a lot of freezer space and also need some preparation when defrosted. Wash the fruits then drain and allow to dry. Spread them on baking trays and place in the freezer for just a few hours – don’t leave for too long or the quality will deteriorate. Once frozen, transfer them to freezer-safe bags or containers, and label with the contents and date.
How to freeze cherry tomatoes and small plum tomatoes
Cherry and small plum tomatoes are suitable to freeze whole or could be sliced in half first, depending on how you’re likely to use them. Freeze as described above.
How to prepare tomatoes before freezing
Either just chop and freeze your tomatoes in usable portions, depending on the amount you’re likely to use in a dish, labelling containers or bags with the contents, date, and weight. Or remove the skins and seeds first, so you can use them in fine sauces and soups. Taking off skins before freezing is done by a process known as blanching. Prepare a large pan of boiling water and drop the tomatoes in for a minute or two, depending on size. Remove with a slotted spoon, cool in a bowl of ice water, and the skins should slip cleanly off. Then chop the tomatoes, discarding seeds in the process. Add them to a container and freeze immediately. You can also remove skins when you defrost the tomatoes, as the skins of defrosted tomatoes slip off easily.
How to defrost tomatoes
Whole tomatoes frozen loose in bags or containers can be taken out as required – because they were frozen separately, they should come out easily, just like shop-bought frozen veg. Leave them to stand at room temperature for a few hours, or in the fridge overnight.
If your frozen tomatoes need chopping, then defrost them fully first, and remove skins if you want to.
Prepared (chopped) frozen tomatoes are usable straight from the freezer, though may need a little thawing to remove from their container. If so, stand in cold water for a short while, or put them in the microwave on the defrost setting if the container is microwave safe.
Frequently asked questions
Can you freeze tomatoes whole without cooking them?
Yes. Simply wash the fruit, allow it to dry, then freeze as described above.
Do tomatoes go bad if frozen?
Tomatoes keep well for up to six months in the freezer and can last for longer, although the flavour and texture do decline. Defrosted tomatoes won’t keep for long and should be used straight away.
Can you freeze green tomatoes?
Yes, by slicing and freezing as described, although defrosted green tomatoes aren’t as widely used in UK cooking as in countries such as the US, for example, where fried green tomatoes is a popular dish. Other ways to use fresh green tomatoes without freezing include in chutneys and cake.
