Freezing Tomatoes

It’s time to preserve the fall harvest! If you have a bountiful tomato crop, freeze them. Imagine satisfying a fresh produce craving with homemade spaghetti sauce in January! The flavor of your own produce is much better than commercial canned tomatoes. While canning, especially in a pressure cooker, is traditional, the simplest preservation method is freezing. Don’t expect that tomatoes will be firm and garden fresh when you thaw them. They will be mushy, but will work fine for soups, sauces and stews.

To freeze them, start with good, firm tomatoes. Never be tempted to use leftover or bruised tomatoes. Wash produce thoroughly. Wash each tomato with running water, and pat dry with a paper towel. Do not use any soap or place tomatoes in a sinkful of water, since used water and bacteria can be reabsorbed through the skin. Cut out the stem and any bruised areas.

Next, remove the skins, which will become hard and rubbery if frozen. Either peel the tomatoes by hand or use the boil and ice method. Place tomatoes in boiling water for about 30 seconds. Using a slotted spoon, remove the produce and quickly plunge them into an ice bath. Skins loosen, enabling you to quickly peel them.

Cut tomatoes in pieces. Remove seeds and excess water. The less water frozen with the tomato, the thicker your tomato sauce will be when thawed, which means less cooking time needed and more vitamins and flavor left in your sauce. Never add seasonings, onions or garlic when freezing, as tomato acidity may change the flavor.

Place tomatoes in freezer bags. If you have a vacuum sealer, use it to eliminate as much air as possible. Place the bags in the freezer.

Enjoy that homemade taste this winter. Remember to use all frozen produce within 8 months for peak flavor.