When I have a good tomato year and end up with more fruit than family and friends can eat, I freeze the extras.
There are other ways to preserve tomatoes — drying, canning, etc. — but I choose freezing because of how fast and easy it is.
Freezing tomatoes
The process: put tomatoes in a plastic bag, put plastic bag in the freezer. Done.
Okay, sometimes there is one or two additional steps. I do pull stems off. And if the skin is cracked, then I cut out the cracked area.
Now that is it. I don’t blanch the tomatoes or remove skins or anything else.
Using frozen tomatoes
Freezing our tomatoes is not only fast and easy but it also suits the way my family uses them through the winter and spring. We use them primarily for making salsa and marinara sauce.
For either salsa or sauce, I take the tomatoes out of the freezer and warm them in a pot. As they thaw, the skins begin to slide off. I then remove them for marinara sauce but leave them on for salsa.
The texture of the frozen tomatoes is not like fresh tomatoes. When they thaw, they are mushy and can’t be sliced for sandwiches and hamburgers, for instance.
And the tomatoes can take up a lot of freezer space, but of course that only happens if the garden has been successful so who’s to complain?
Frozen garden tomatoes vs. canned from store
Why try to grow extra tomatoes when you can buy cans of tomatoes in the off season? Canned tomatoes from the grocery store are inferior to frozen garden tomatoes. For one thing, the canned tomatoes taste odd since they contain ingredients beyond tomatoes, such as tomato juice, citric acid, salt, and calcium chloride.
Here in October, I’m getting sick of tomatoes, frankly. I’ve been spoiled having them from the garden for months straight and I find myself inclined to eat other fruits and vegetables instead. But I know that those I throw into the freezer now will be a prized treat around March.
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I tried this exact approach this year. I chilled in the fridge first to accelerate freezing. Didn’t make any difference. Pretty mushy and tasty. Skins come off on their own. Made some fantastic chili. Highly recommended method.
First tomato garden year and due to limited freezer space I froze sauces using the garden tomatoes instead of whole tomatoes. Also I pickled some of the green cherry tomatoes and those have been delicious! If we have a bumper crop next year I guess we’ll have to buy a chest freezer….
Hmmmm. Never tried pickling green cherry tomatoes. Thanks for mentioning that, Mariangela. I’ll have to try it.
This was the recipe I used – pretty straightforward and I just refrigerated afterward.
OOPS!
https://www.ruralsprout.com/pickled-green-tomatoes/
I have quite a few young avocado trees. Some grew strong trunks from the start, and some grew spindly trunks but taller than the original wood stake. I had some left over 1″ galvanized electrical conduit, and found this works quite well. I cut the 10′ tube in half so I could drive it into the ground without a ladder. Then I used a joint coupler to add more height. Being galvanized, it should last long enough for the trunk to grow strong enough to support on its own.
Thanks for this, David. I have seen the conduit used on one farm and it appeared to work well. I like the modification of cutting it in half at first and then lengthening with a joint coupler.
I agree with freezing tomatoes. I do it each year because I have a huge freezer and the quality is so sweet and delicious. I also freeze bell peppers. I do cut them up and freeze them in the snack size bags then I put those small bags in a gallon freezer bag. They are perfect for cooking. I noticed bell peppers, all colors, are expensive in the organic section of the market. Mine last until next years crop is ready. I love gardening, and your Yard Posts!
Carol
Thanks, Carol. I haven’t tried freezing bell peppers. Wish I had. I wasted some in the middle of summer when the plants were making more than we could manage. Seems like they wouldn’t take up much freezer space either if you cut them up first. Can’t wait to try it.
We have a big fridge in the house with the freezer on the top. Hubby doesn’t like me to put the tomatoes into the freezer in the house (we also have an outside freezer), because when he opens the upper door, sometimes a wild frozen-solid tomato will jump out in an attempt to escape. And of course that fugitive will land on his bare foot. Oh, the woes of modern life, eh? 😉
Ha! I could imagine that hurting. It’s heavy like a giant ice cube.
I’ve been freezing tomatoes for years, just as you suggest.
On another topic: Do you know where I can purchase a five gallon GEM avocado tree? I live in Santa Barbara.
Hi Ellen,
Sorry but I don’t know of a place near Santa Barbara where you can get a five-gallon GEM tree.
I just noticed that you are using a French Opinel folding knife. Highly recommended, super safe locking mechanism, and a classic work of art. A number of sizes are available. Just noticed that a No. 12 serrated version is available.
Ooh, I’ll have to check that one out. I do love the Opinel knife that I have. I keep it very sharp and clean. I’d definitely buy another.