How to Blanch & Freeze Tomatoes

by Melynda Sorrels

Too many tomatoes? Freeze them for later.

KOICHI SAITO/amanaimagesRF/amana images/Getty Images

It doesn’t take many tomato plants to produce a bountiful harvest of tomatoes. Unless you plan on incorporating tomatoes into every meal for the next few days, you might end up with more tomatoes than is feasible to consume before they begin to go bad. Rather than watching the fruits of your gardening labor go to waste, freeze tomatoes and enjoy them at your leisure with minimal effort.

Wash the tomatoes under cool running water to rinse away loose dirt and debris.

Put a pot of water on the stove and bring it to a boil. There should be enough water to completely submerge the tomatoes.

Place the tomatoes into a wire basket and lower them into the boiling water.

Allow the tomatoes to sit in the boiling water for 30 seconds.

Lift the basket from the pot to remove the tomatoes from the boiling water and drop them into a bowl of ice water for at least 30 seconds to cool them off and stop the cooking process.

Remove the tomatoes from the ice water and peel them with a knife or use your fingers to peel away the skin.

Use a small knife to core the tomatoes, carefully cutting out the hard center.

Place the tomatoes into airtight containers or freezer bags marked with the current date.

Place the tomatoes into the freezer in a level area to keep whole tomatoes from sticking to each other as they are freezing.


  • Tomatoes can be frozen, whole or cut into pieces, for up to eight months.

Photo Credits

  • KOICHI SAITO/amanaimagesRF/amana images/Getty Images

About the Author

Melynda Sorrels spent 10 years in the military working in different capacities of the medical field, including dental assisting, health services administration, decontamination and urgent medical care. Awarded the National Guardsman’s Medal for Lifesaving efforts in 2002, Sorrels was also a nominee for a Red Cross Award and a certified EMT-B for four years.