Freezing Tomatoes

Tomatoes can be frozen whole, in chunks or as juice. If frozen properly, they can be stored in the freezer for about 1 year. When frozen whole tomatoes or chunks of tomatoes are thawed, they do not remain solid and are not suitable for sandwiches or salads. However, frozen tomatoes are a delicious addition to foods such as pasta sauces, chili, and other soups. Below are some processes used for freezing tomatoes.


Remove skins from tomatoes as shown in Preparing Tomatoes.


Tomatoes can be frozen whole, chopped, or sliced. After removing the skin, cut the tomatoes into the desired size. Place tomatoes into a freezer bag, remove as much air from the bag as possible, seal and freeze. It is best to use the tomatoes within 1 year. Be sure to label and date your freezer bag.


Here is what you will need.

4 medium-size raw tomatoes
1/2 medium onion
1 green pepper
1/2 teaspoon sugar
Fresh garlic cloves, to taste, optional
Oregano, to taste, optional

Peel and core tomatoes as shown in Preparing Tomatoes.

Remove stem, ribs, and seeds from 1 one green bell pepper and cut into strips.

Cut 1/2 of a medium onion into quarters.

If garlic is to be added, remove the skin from the number of cloves desired.

Place green peppers and onions into blender and purée. Add tomatoes and salt to the peppers and onion. If desired, also add the garlic cloves and oregano. Blend all ingredients until puréed.

(When all ingredients have been puréed, the tomato sauce will appear pink in color).

To thicken and develop the flavor, bring the sauce to a slow boil, removing any excess water that appears on the top. Simmer to desired consistency. As more liquid is boiled off, the tomato sauce will become more red in color.

Allow tomato sauce to cool and package in airtight freezer bag or container. When placed in an airtight freezer bag and frozen flat, pieces can be broken off and used as needed. It is best to use the tomato sauces within 1 year. Be sure to label and date the your freezer bag.