Preserving the Magic Fruit in Your Vegetable Garden: Freezing Tomatoes

Tomatoes, from vegetable seeds grown in containers or from tomato plants out of your organic garden, are deliciously enjoyed in the middle of winter, long after the planting season has ended, when you take the time to freeze them. Just as fresh tasting, tomatoes frozen can be used in numerous tomato recipes. Freezing tomatoes is easy to do. Remember that frozen tomatoes should be eaten within eight months after freezing.

Any variety of tomato may be frozen, including cherry tomatoes. The recipes you will find that call for a touch of tomato are so numerous that having the tomatoes frozen in your freezer will become something you depend on for cooking.

Many soups, such as lentil or chicken, call for a touch of tomato to add that bit of sweet and tangy flavor. Frozen tomatoes are perfect for these purposes. Even your rice dishes may be enhanced by taking a scoop out of the container in your freezer where fresh tomatoes were frozen and are ready to use.

Preservation Methods: A Recipe for Freezing

Preparing the tomatoes is as simple as washing them in clean water. Of course, never use soap when washing vegetables. If you prefer to remove the skin from the tomatoes, put them in boiling water for about one minute. The skin with crack, making it easily pulled away. Most recipes will not require the skin. You may also freeze the tomato whole, with the skin, and without boiling. The more you cook a vegetable, the more its vitamin content diminishes.

Tomatoes may also be frozen as puree, chopped or diced. Do not use any seasoning when you freeze the tomatoes. Take caution to seal the tomatoes properly and securely to avoid freezer burn. Many types of containers may be used, such as seal-tight freezer bags or plastic containers that you recycle from other food products.  

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