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Can you freeze tomatoes?

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  • #1

    Can you freeze tomatoes?

    Can I put tomatoes straight in the freezer or do I need to cook into a sauce first?
    I'm wanting to use them later on for adding to cooking pasta, stews ect.


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  • #2
    You can just bung them in a bag or box and freeze them if you only want to use them for cooking. They don't stick together. (A bit watery when defrosted but if you're cooking no problem)

    Sometimes I slow roast halves in the oven with garlic, oil and basil, then freeze them on the oven tray and when frozen bag them.

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    • #3
      Just read that if you dehydrTe than you can frezrE them with very little effect


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      • #4
        Do you need to freeze them if they're dehydrated?
        I bung my surplus ones in a bag like Greenishfing

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        • #5
          Originally posted by greenishfing View Post
          Sometimes I slow roast halves in the oven with garlic, oil and basil, then freeze them on the oven tray and when frozen bag them.
          Sounds so good GF, I had to try it. Currently got a load in the oven, smells lovely.



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          • #6
            Originally posted by Green Gerkin View Post
            Sounds so good GF, I had to try it. Currently got a load in the oven, smells lovely.



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            Should any reach the freezer when I get them out I usually defrost and warm them in the microwave and they are still gorgeous. A real blast of summer in the depths of winter.

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            • #7
              Originally posted by veggiechicken View Post
              Do you need to freeze them if they're dehydrated?
              I bung my surplus ones in a bag like Greenishfing
              I'm assuming the idea was to only partially dehydrate so as to counteract the wateryness of them after freezing but can't say I can see any real advantages. I always freeze a load of cherry ones whole but bigger ones take up too much space round them so open freeze some in slices or chunks for use but never very many.

              Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

              Which one are you and is it how you want to be?

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              • #8
                Originally posted by veggiechicken View Post
                Do you need to freeze them if they're dehydrated?
                I bung my surplus ones in a bag like Greenishfing
                No but there last indefinitely


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                • #9
                  i freeze mine chopped up and then I make my chutneys in the autumn/winter when I have more time.
                  The love of gardening is a seed once sown never dies ...

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                  • #10
                    So excuse me for being a bit lame so any toms I have spare I can just bob in a box or bag and freeze them. Then just take out as and when needed. Is that right?
                    sigpic

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                    • #11
                      Originally posted by noviceveggrower View Post
                      So excuse me for being a bit lame so any toms I have spare I can just bob in a box or bag and freeze them. Then just take out as and when needed. Is that right?
                      You can indeed although they'll only be good for cooking when you take them out. Obviously if you have particularly big fruits they'll take up a lot of space as there will be big gaps between them but cherry ones are quite space efficient

                      Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

                      Which one are you and is it how you want to be?

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                      • #12
                        Originally posted by greenishfing View Post
                        Sometimes I slow roast halves in the oven with garlic, oil and basil, then freeze them on the oven tray and when frozen bag them.
                        Exactly what we do, exatly same recipe! Homegrown basil and garlic too. Freezer is filling up nicely with takeaway containers of ready-to-use pasta sauce. Yum!
                        Are y'oroight booy?

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                        • #13
                          Originally posted by Vince G View Post
                          Exactly what we do, exatly same recipe! Homegrown basil and garlic too. Freezer is filling up nicely with takeaway containers of ready-to-use pasta sauce. Yum!
                          That's why bottling is so good, no need to fill he freezer and sauces like that bottle really well as the tomatoes have a good acid content

                          Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

                          Which one are you and is it how you want to be?

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                          • #14
                            I have been blanching the san marzanos, then squishing them into zip lock bags and putting straight into freezer.

                            All good so far....

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                            • #15
                              Found a good recipe on the net! Chop toms skin and all about 2lbs,place in pan.Add finely chopped stick of celery,carrot and onion.Add 2 tabls good oil.Add handful of basil,same of parsley and cook on medium heat for 1 hour.blitz ,but not too much. Add 2 tabls butter and simmer for ten mins. Cool and freeze in small quantities Lovely pasta sauce,add good stock lovely soup.In fact lovely everything and very very easy!


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