9: Freezing Tomatoes
There are two main ways to freeze tomatoes, either directly or after blanching, most find the direct way is easiest. Freezing retains all the flavour of the fruit, it will not retail the texture, they will be fairly mushy when ready to be used so please don't expect to be able to use the tomatoes in a salad once defrosted.
The easiest way to freeze small quantities of tomatoes is to place them in a single layer in a freezer bag and remove as much air as possible. You will find a drinking straw will allow you to remove most of the air very easily. They can then be placed in the coldest part of the freezer as the faster you can freeze then the better the results.
If you have a larger quantity to freeze it is wise to use a baking tray that you can arrange the tomatoes on in a single layer. Once frozen you can then simply transfer them to bags or containers of your choice.
Season the tomatoes after you defrost them, not before as this can affect the freezing process
This method is useful for thicker skinned varieties which would not be great in sauces when used.
Firstly remove the stem from the top and cut a small cross in the top with a sharp knife. Have a bowl of ice water ready. Boil two or three for between 10 seconds and a minute until the skin starts to soften. You can only guage this by experiment as every batch will be different. Immediately plunge them into the ice water to cool. Once cool you can then peel by hand and then freeze as above.