How to Freeze Tomatoes for Winter

Posted on Aug 25, 2013

I’m going to start with a warning. Freezing tomatoes takes time and effort, and it’s certainly a lot easier to buy a can of tomatoes in middle of winter. The taste of frozen tomatoes, however, is something that even the best canned tomatoes can’t compare to. Plus you know where the tomatoes came from, you supported a local farmer, you’re in control of the type of tomatoes, and you don’t have to worry about any chemicals that could be potentially lurking in a can. It is worth every second you have to spend in the kitchen. And actually, freezing tomatoes isn’t that hard. It’s easier than canning. All it takes is a few hours on a Sunday afternoon to get the job done.

There are many different ways to store tomatoes. I prefer to freeze tomatoes because you don’t have to worry about sterilizing the jars the same way you do when you preserving food for the pantry shelf. Ideally, you want a large freezer, or even a spare, but I live in an apartment and still manage to squeeze plenty of jars into my tiny freezer.

I personally freeze the entire tomato, with the exception of the skin and core. I don’t worry about removing seeds. Some people do, some people don’t. It’s a complete personal preference.

I also freeze them two ways. Most of the tomatoes I puree. Some of the small paste tomatoes, however, I leave whole.

Also, you can freeze any tomato, but the big plum tomatoes are best.

So where to begin? First you need to prep your kitchen. Here’s what you need:

  • wide mouthed mason jars (any size will do)
  • a funnel (optional but it makes it a lot easier)
  • a large pot
  • a large bowl filled with ice water
  • a medium size bowl
  • a food processor (if pureeing)
  • a slotted spoon or spider skimmer
  • an extra bag of ice
  • plenty of dish towels


  • Wash the jars and let them dry completely before using.
  • Bring a lot pot of water to a boil. 
  • Clean any dirt off of the tomatoes.
  • Cut a small X towards the bottom of each tomato. This makes it easier to peel.
  • Drop the tomatoes into the boiling water. You want to work in small batches. Only boil about 5-6 tomatoes at a time.
  • Boil them for a couple minutes. You’ll know they’re ready once the skin starts to peel back a little.
  • Remove them from the boiling water with a spider or slotted spoon and immediately drop them into the ice water.
  • Let the tomatoes cool for a couple minutes and then remove the skins. Also cut off the top and core each tomato. (I do it that same way I remove the stem from a strawberry. Just use a small knife to remove the hard, inner part of the tomato that is right below the stem.)
  • At the point, if you’re not pureeing, you can drop the tomatoes right into the jar. Or if you’re pureeing, place them into the food processor.
  • When pouring the tomatoes into the jar, be sure to leave a couple inches of space at the top. If you don’t leave room for expansion, the jar could crack in the freezer.
  • Repeat the previous steps with the rest of your tomatoes.
  • Let the jars cool before screwing the lids on and placing them in the freezer.

And now, some photos:


My mom’s kitchen is currently being remodeled, so she came over to use mine. Two pots going at once.


Ice bath:


Tomatoes after they’ve been peeled:


The jar on the left shows where you should stop.

jars and funnel-12


The yellow and orange tomatoes are the paste tomatoes that I froze whole.