What’s the easiest method to preserve excess garden tomatoes for winter?

Embrace the Freezer: Your Go-To for Tomato Preservation

As summer transitions to autumn, many home gardeners find themselves with a bountiful harvest of ripe, juicy tomatoes. While fresh tomatoes are a delight, the sheer volume can be overwhelming. The good news is you don’t need elaborate canning equipment or hours of kitchen time to enjoy that summer flavor all winter long. The easiest and most straightforward method to preserve your excess garden tomatoes for the colder months is undoubtedly freezing.

Freezing tomatoes requires minimal effort, no special preservatives, and retains much of their fresh taste and nutritional value. It’s a versatile method that allows you to use your preserved tomatoes in a myriad of dishes, from sauces and soups to stews and chilis.

The Unbeatable Simplicity of Freezing Tomatoes

What makes freezing so easy? Unlike canning, there’s no need for sterilization, precise pH levels, or pressure cookers. You simply prepare your tomatoes as desired, package them, and pop them into the freezer. This method is perfect for anyone short on time or new to food preservation.

Method 1: Freezing Whole Tomatoes

This is the ultimate in simplicity. It’s perfect for cherry tomatoes or larger tomatoes you plan to use in sauces where peeling isn’t critical or can be done post-freezing.

1. Wash and Dry: Thoroughly wash your tomatoes and pat them completely dry.
2. Arrange: Place the whole tomatoes in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
3. Flash Freeze: Freeze for 1-2 hours, or until solid.
4. Package: Transfer the flash-frozen tomatoes to freezer-safe bags or containers, removing as much air as possible before sealing.
5. Label: Label with the date.

When ready to use, simply run hot water over a frozen tomato, and the skin will slip right off. They’ll be soft, perfect for crushing into sauces.

Method 2: Freezing Chopped or Diced Tomatoes

If you prefer to have your tomatoes pre-portioned for soups, stews, or chili, chopping them before freezing is a great option.

1. Wash and Core: Wash tomatoes and remove the cores. You can blanch and peel them if desired, but it’s not strictly necessary.
2. Chop: Dice or chop the tomatoes to your preferred size.
3. Package: Place the chopped tomatoes into freezer-safe bags, containers, or even ice cube trays for smaller portions. Remove as much air as possible from bags.
4. Freeze: Freeze until solid.
5. Label: Label with the date.

Method 3: Freezing Tomato Puree or Sauce

For a head start on winter meals, you can make a basic tomato puree or sauce before freezing.

1. Prepare Tomatoes: Wash, core, and chop tomatoes. You can blanch and peel them if you prefer a smoother texture.
2. Cook Down: Simmer the chopped tomatoes in a pot over medium heat until they break down and soften, about 15-20 minutes. You can add herbs like basil or oregano now, or leave plain.
3. Puree (Optional): For a smooth sauce, run the cooked tomatoes through a food mill, blender, or immersion blender.
4. Cool: Allow the puree or sauce to cool completely before freezing.
5. Package: Pour the cooled puree into freezer-safe containers, bags, or even muffin tins/ice cube trays for portion control.
6. Freeze: Freeze until solid. If using muffin tins/ice cube trays, pop out the frozen pucks and transfer to a larger freezer bag.
7. Label: Label with the date.

Using Your Frozen Tomatoes

Frozen tomatoes are fantastic for cooked dishes. They won’t have the firm texture of a fresh tomato, so they’re best suited for recipes where they’ll be simmered or pureed. Think pasta sauces, homemade pizza sauce, chili, stews, casseroles, and hearty winter soups. Simply add them directly to your pot, no need to thaw first for most applications.

Tips for Best Results

• Blanching: While not essential for freezing, briefly blanching tomatoes in boiling water for 30-60 seconds then transferring to an ice bath makes peeling incredibly easy if you desire skin-free tomatoes.
• Remove Air: When using freezer bags, try to remove as much air as possible to prevent freezer burn. A straw can help suck out excess air.
• Flat Packs: For bags of chopped tomatoes or puree, lay them flat in the freezer. They’ll freeze quicker and stack more efficiently, saving freezer space.
• Label and Date: Always label your frozen goods with the contents and the date to ensure you use them within 6-12 months for optimal quality.

By simply utilizing your freezer, you can extend the joy of your garden’s tomato harvest well into the chilly months, ensuring delicious, home-grown flavor is always within reach. Happy freezing!