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Freezing Raw Whole Tomatoes

Freezing whole raw tomatoes is a wonderful way to have the sweet taste of tomatoes all year long. This recipe is a very simple way to do it too. This is much easier and healthier than making canned tomatoes.
Why is it best to leave the skins on?
Tomato peels help the carotenoids in tomatoes be absorbed by the intestines according to a study from Marseille, France. Also, tomato skin contains most of the flavonols. To get the most health benefits of tomatoes, do not peel them.
The red of tomatoes is what makes them full of health benefits, even when you are enjoying them as a refreshing juice or tomato sauce. Tomatoes are fat-burning, help prevent cancer, and are a very heart-healthy food. For sure they are a healthy superfood.
What scientists have found is that their high quantity of lycopene, the phytochemical that creates tomatoes’ ruby red complexion is what makes them very health benefiting.  Lycopene is a powerful antioxidant that inhibits free radicals, which are destructive substances in the body. It binds to free radicals, keeping them from creating cell damage that can result in diseases such as heart disease and cancer.
The fastest way is to freeze whole raw tomatoes but you can freeze sliced, chopped, or puréed. The thawed tomatoes are good in any cooked tomato recipe. Season after thawing not before freezing as freezing may either strengthen or weaken seasonings.
Keyword freezing tomatoes, tomato
Author Diana Herrington


  • Firm Ripe Tomatoes


  • Select firm, ripe tomatoes and discard any that are spoiled.
  • Wash the tomatoes well under running water and dry them with a paper towel.
  • Cut away the stem scar and surrounding area and discard it before freezing.
  • Place the tomatoes on cookie sheets and freeze.
  • Tomatoes do not need to be blanched before freezing.
  • Once they are frozen solid, put the tomatoes into freezer bags or other containers.
  • Seal them tightly.
  • As with all frozen vegetables, it is best to eat them within about 8 months for the best quality.


They are best used in soups, sauces and stews as they become mushy when they're thawed.