Preserving Tomatoes
Freezing Tomatoes:
Tomatoes may be frozen whole, sliced, chopped, or puréed. Additionally, you can
freeze them raw or cooked, as juice or sauce, or prepared in the recipe of your choice. Thawed raw
tomatoes may be used in any cooked-tomato recipe. Do not try to substitute them for fresh tomatoes,
however, since freezing causes their texture to become mushy. Tomatoes should be seasoned just before
serving rather than before freezing; freezing may either strengthen or weaken seasonings such as garlic,
onion, and herbs.
Preparation: Select firm, ripe tomatoes for freezing. Wash them in clean water and dry them by blotting
with a clean cloth or paper towels.
Freezing whole tomatoes with peels:
Prepare tomatoes as described above. Cut away the stem scar and
hard shoulders. Place the tomatoes on cookie sheets and freeze. Tomatoes do not need to be blanched
before freezing. Once frozen, transfer the tomatoes from the cookie sheets into freezer bags or other
containers. Seal tightly. To use the frozen tomatoes, remove them from the freezer a few at a time or all at
once. To peel, just run a frozen tomato under warm water in the kitchen sink. Its skin will slip off easily.
Freezing peeled tomatoes:
If you prefer to freeze peeled tomatoes, you can wash the tomatoes and then
dip them in boiling water for about 1 minute or until the skins split. Peel and then freeze as noted above.
To extend the time frozen foods maintain good quality, package foods in material intended for freezing
and keep the temperature of the freezer at 0 degrees F or below. It is generally recommended frozen
vegetables be eaten within about 8 months for best quality.
Freezing Tomato Juice:
Wash and trim firm, vine-ripened tomatoes. Cut in quarters or eighths. Simmer
5 to 10 minutes. Press through a sieve. If desired, season with 1 teaspoon salt to each quart of juice. Pour
into containers. If using containers with wide top openings, leave ½-inch headspace for pints and 1-inch
for quarts. You can also use freezer bags!
Freezing Stewed Tomatos:
Remove stem ends, peel and quarter ripe tomatoes. Cover and cook until
tender (10 to 20 minutes). Place pan containing tomatoes in cold water to cool. Pack into containers,
leaving headspace. Leave ½-inch headspace for pint containers with wide top opening and 1-inch for
quarts. You can also use freezer bags! Seal and freeze.