Tomato season is in full swing: your harvest basket or market stock is overflowing. Before the fruits become overripe or even end up in the bin, it’s worth taking a look at sensible ways to preserve them. Freezing tomatoes is a particularly simple and effective method. Alternatively, you can boil them down or dry them – depending on how you want to use them later.
Freeze tomatoes: An airtight solution
Tomatoes contain around 95 percent waterwhich is why they lose their firm structure after freezing. This is exactly what makes them ideal for sauces, soups or stews – wherever consistency is not the main focus, but flavor is.
Before freezing tomatoes, wash them thoroughly and remove the seeds. stalk. You can freeze them whole or cut them into small pieces. If you don’t want the skin to bother you later, it’s worth blanching them first: Heat briefly in boiling water, then rinse in cold water and peel off the skin. Then simply put them in freezer bags or tins and and seal airtight. Tomatoes will keep in the freezer for about six to nine months.
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Making the most of frozen tomatoes
Frozen tomatoes are best used straight away. further processin a sauce or stew, for example. This preserves the flavors better than if you defrost them slowly. If the skin is still on, you can simply peel it off under hot water – even when frozen.
For a better dosage, it is advisable to peel tomatoes before freezing. dice or quarter. This means you can always take exactly the amount you need. Alternatively, you can also boil or dry tomatoes to preserve them for longer and save space.
Preserve nutrients when freezing
Freezing changes some heat-labile nutrients such as vitamin C, which is partially broken down. However, the lycopene content – a natural colorant with an antioxidant effect – remains stable and can even become more available through heating.
Other vegetables such as broccoli, carrots or spinach retain most of their nutrients when frozen correctly. With the right preparation, you can ensure fresh ingredients all year round and reduce food waste.
Checklist: Freezing tomatoes made easy
- Preparation: Wash the tomatoes and remove the stalk – leave whole or cut as required.
- Blanch: Optional for easier peeling – heat briefly in boiling water and quench.
- Portioning: Fill with whole tomatoes, chunks or cubes depending on the intended use.
- Pack airtight: Seal well in freezer bags or tins to avoid freezer burn.
- Label: Note the freezing date – shelf life approx. 6 to 9 months
- Use: Ideal for sauces, soups, stews – use straight from the freezer.
This article was partly created with the help of a machine and carefully checked by the editorial team before publication.
