Freezing tomatoes is another good way to preserve your fresh harvest. Freezing is relatively simple and quick to do, and frozen tomatoes can be used like fresh, for salsas, soups and pasta sauces. Tomatoes can be frozen either whole or in chunks by sealing them in Ziplock bags and storing them in the freezer.
There are two common methods for freezing tomatoes:
The traditional method calls for first removing the stem and peeling off the skin. Next, quarter or half the tomatoes (depending on the size of the fruit) and emptying out the seed cavities. Then boil the tomatoes until the they’re are tender. Turn the heat off and let the tomatoes cool. Finally, seal the boiled fruits in a Ziplock bag and store in the freezer.
The quickie method simply calls for dipping the tomatoes in hot water and freeze them whole. To use the frozen tomatoes, dip the frozen tomatoes in boiling water first, and then dip them again in cold water in order to remove the skin. This method can also be used to freeze cherry tomatoes whole.
Combined with onions, peppers, garlic, cilantro, and other spices, frozen tomatoes make fresh and tasty salsas. As ingredients, the flavor that homegrown tomatoes provide is unmatchable.
Note that tomatoes might look somewhat mushy when frozen, especially after being boiled. This is natural. The fruits are still very good for soup or sauce.
It’s also possible to freeze green tomatoes, to stock them up for fried green tomatoes throughout winter, spring, and early summer. Simply prepare the tomatoes as you would for frying- slice them up and coat them in your favorite batter mixture (flour, eggs, bread crumbs, cracker crumbs, etc.) Layout the slices on a platter and quick-freeze them individually. Transfer the frozen slices ot a ziplock bag and store in the freezer.
Freezing tomatoes is the easiest and time efficient way to preserve your harvest. Both green and ripened tomatoes can be frozen and you can use them in as many ways as your imagination allows for.