Frozen Garden Tomatoes for Winter Soups and Sauces

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"This is absolutely the easiest way to preserve all those tomatoes from your garden. You don't even need to peel them before freezing. Family friends in Northern Ontario always preserved their tomatoes this way. I rediscovered the method in Chatelaine Food Express Quickies. The servings depend on how many tomatoes you're freezing. Preparation time also depends on how many tomatoes you intend on freezing."

Original recipe yields 1-20 serving


  • Serving Size: 1 (123 g)
  • Calories 28.3
  • Total Fat - 0.2 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 16 mg
  • Total Carbohydrate - 6.3 g
  • Dietary Fiber - 1.4 g
  • Sugars - 4.9 g
  • Protein - 1.5 g
  • Calcium - 16 mg
  • Iron - 0.6 mg
  • Vitamin C - 28.8 mg
  • Thiamin - 0.1 mg

Step 1

Wash and core tomatoes then freeze in ziploc freezer bags (if using cherry tomatoes don't bother coring)

Step 2

To use frozen tomatoes, plunge into simmering sauces or soups; burst skins will float to the surface making them easy to remove.

Tips & Variations

No special items needed.

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You cannot be more correct in stating the easiest and best way to freeze maters from the garden. I use to halve and quarter, the other day did this method and yeppers it is the way to go. Placed in gal size ziploc bags, sucked air out using a straw and then froze. Took frozen bags and put into larger zip bag for double protection. Perfect! Hi Dreamer and Thanks

review by:
(24 Oct 2011)