How to Freeze Tomatoes for Later Use (Two Easy Ways)

When tomatoes are coming in by the basketful, it can feel impossible to keep up. Maybe you’ve got baskets ripening on the counter, canning jars stacked on the shelves, and a dozen other homestead projects competing for your attention—like curing garlic after harvest or gathering mullein for tea. The good news is, you don’t have to process everything at once.

On my homestead, freezing is my favorite way to stretch the tomato season into fall or winter without stressing over marathon canning days in August.

In this post, I’ll show you the two simple methods I use to put tomatoes up quickly—no peeling, no blanching—just diced tomatoes with the skins left on, ready to add straight into soups, chili, stew, or to can for salsa when I have the time.

Why You’ll Love This Method

• Time-saving: Skip peeling and blanching. Just dice, freeze, and use later.
• Two reliable options: Flash freeze diced tomatoes for freezer bags, or pack diced tomatoes into glass jars for a no-plastic method.
• Naturally frugal: No special tools beyond freezer bags, jars, and a baking sheet.
• Homestead-friendly: Fits right in with other preserving methods like freezing green beans, garlic scapes, or watermelon.
• Perfect for cooking: Frozen tomatoes collapse when thawed, making them ideal for soups, chili, sauces, and salsa canning.

Instructions

Method 1: Flash Freeze + Freezer Bags

1. Wash – Rinse tomatoes in a sink or large bowl of cool water. Swish to remove any dirt, then pat dry.
2. Dice – Cut into ½-inch cubes, skins and all. Remove stems and blemishes as needed.
3. Flash Freeze – Spread diced tomatoes on a parchment-lined baking sheet in a single layer. Freeze for 2–3 hours until firm.
4. Bag & Store – Transfer frozen cubes into freezer-safe zipper bags. Press out excess air, seal, and lay flat in the freezer.
5. Label – Write the date and variety for easy meal prep later.

Best for: flexible portions, space-saving storage, and quick grab-and-go use.

Method 2: Freeze in Glass Jars

1. Wash & Dice – Cut tomatoes into ½-inch cubes, skins on.
2. Pack into Jars – Fill glass mason jars, leaving 1–2 inches of headspace.
3. Freeze Without Lids – Place open jars in the freezer and allow tomatoes to freeze solid.
4. Add Lids – Once frozen, cap jars with lids and bands, then return them to the freezer.
5. Label & Store – Mark each jar with the date and contents.

Best for: no-plastic storage, small-batch cooking, and easy fridge-to-pot convenience.

Additional Option: Freezing Whole Tomatoes Without Skins

If you prefer to work with skinless tomatoes later, you can peel them before freezing:

1. Wash and stem your tomatoes.
2. Heat a pot of water until it’s steaming and bubbling gently.
3. Lower the tomatoes in for less than a minute—just until the skins start to wrinkle.
4. Lift them out, let them cool so you can handle them, and the skins will slide right off.
5. From there, you can freeze them whole or cut them into chunks. Make sure to leave about an inch of space at the top of your container for expansion.

Using & Thawing Frozen Tomatoes

• For canning: Thaw tomatoes in the refrigerator overnight until soft, then use in salsa, sauce, or diced tomato recipes.
• For soups and chili: Add frozen or thawed tomatoes right into the pot—skins and all. They’ll break down beautifully as they cook.
• For quick meals: If you need them ready faster, thaw on the counter for a few hours and use the same day.

Homestead Kitchen Notes

For me, the best part about freezing tomatoes is how it takes the pressure off. Instead of cramming everything into one hot August canning day, I can spread the work into fall and winter. By the time the snow flies, I’ve got jars and bags waiting for soups, chili, or salsa projects, and it feels like I’m still harvesting the garden long after it’s gone quiet.

Similar Recipes

• How to Freeze Green Beans
• How to Freeze Garlic Scapes
• How to Freeze Watermelon
• How to Freeze Goat Milk

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