Freeze Tomatoes Like a Pro My Easy Guide

Instructions:

1. Wash tomatoes thoroughly under cold running water. Core the tomatoes by cutting out the stem end with a paring knife.
2. Choose your freezing method: Freezing Whole, Blanching and Peeling, Pureeing, or Roasting. Prepare tomatoes accordingly.
3. Method 1: Freezing Whole: Place tomatoes directly into freezer bags/containers.
4. Method 2: Blanching and Peeling: Bring a large pot of water to a rolling boil. Prepare an ice bath. Blanch tomatoes for 30-60 seconds until the skins split. Immediately transfer to the ice bath to stop cooking. Peel off the skins. Place peeled tomatoes in freezer bags/containers.
5. Method 3: Pureeing: Blanch and peel tomatoes OR simply wash and core them. Roughly chop the tomatoes. Puree in a blender or food processor until smooth. Pour puree into freezer bags/containers.
6. Method 4: Roasting: Pre-heat oven to 200 degrees celcius. Roughly chop tomatoes and place on a baking tray. Roast until soft. Allow to cool and then transfer to freezer bags/containers.
7. Add lemon juice (if using) to the bag/container, especially for blanched or pureed tomatoes.
8. Remove as much air as possible from the bag/container to prevent freezer burn. Seal tightly.
9. Label clearly with the date and contents (e.g., Diced Tomatoes, July 2024).
10. Lay flat on a baking sheet (if using bags) or arrange containers so they don't touch each other.
11. Freeze for at least 6-8 hours, or preferably overnight, until solid.