Tomatoes can be frozen with or without their skins, whole, sliced, chopped, or puréed. You can freeze them raw or cooked, as juice or sauce. Frozen tomatoes will keep for up to a year.
Preparation: Select firm, ripe tomatoes that aren’t spoiled. Rinse well under running water and blot dry with a clean cloth
or paper towels.
Frozen whole tomatoes with skin on: Tomatoes don’t need to be blanched before freezing. Simply cut out the stalk scar and place tomatoes on trays to freeze. Once frozen, place tomatoes in freezer bags or other containers. Seal tightly. To peel, run warm water over frozen tomato. The skin will slip off easily.
Frozen peeled tomatoes: Wash tomatoes, then dip in boiling water for about 1 minute, or until the skins split. Peel, then freeze as above.
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