How to Freeze Tomatoes for Soups, Stews, and Sauces

When your tomato harvest is more than you can eat, freezing is one of the easiest ways to save them for later. Whether you grow your own or grab a great deal at the farmers market, frozen tomatoes are a go-to for homemade soups, stews, sauces, and more.

The good news? You don’t need to do much to preserve their flavor. Freezing tomatoes is often quicker and easier than canning—and you don’t need any special equipment. But to get the best results, it’s important to freeze them the right way.

In this post, you’ll learn how to freeze fresh tomatoes step-by-step. We’ll cover how to prep them, whether or not to peel them, and how to store them for long-term use. If you love cooking from scratch, this is a smart way to make your fresh tomatoes last through the seasons.

Step 1: Choose Ripe, Firm Tomatoes

Start with fresh, ripe tomatoes that are free from mold, bruises, or cracks. Overripe or mushy tomatoes won’t freeze well and could spoil the whole batch.

You can freeze any variety—Roma, cherry, beefsteak, or heirloom—just make sure they’re fully ripe and firm. If you’re freezing different types, it’s helpful to sort them so you can label accordingly for future recipes.

Step 2: Wash and Dry the Tomatoes

Rinse your tomatoes under cool running water to remove any dirt or garden residue. Then pat them dry with a clean towel or paper towel.

Clean, dry tomatoes will freeze better and store longer. If your tomatoes still have stems, twist or cut them off gently. At this stage, you can also remove any stickers or blemishes.

Step 3: Decide If You Want to Peel Them

You can freeze tomatoes with or without the skins—it depends on how you plan to use them later. If you’re making soups, stews, or sauces where you’ll blend or cook them down, leaving the skins on is fine.

But if you prefer smooth sauces or dislike tomato skins in your food, you’ll want to peel them first. Here’s a quick method to do that:

1. Bring a pot of water to a boil.
2. Cut a small “X” on the bottom of each tomato.
3. Drop tomatoes into the boiling water for 30–60 seconds.
4. Transfer them to a bowl of ice water.
5. The skins should peel off easily with your fingers or a small knife.
6. This step takes a little time, but it’s worth it if you want a smoother texture later.

Step 4: Core or Chop (Optional)

Next, remove the cores from larger tomatoes by cutting around the stem end. For small tomatoes, you can skip this if you don’t mind the cores in your final dish.

At this stage, you can also chop the tomatoes into halves, quarters, or dice them—depending on how you’ll use them later. Chopped tomatoes freeze well and are great for quick cooking.

If you’re in a hurry, you can freeze them whole and deal with chopping later when you thaw them. It’s totally up to you.

Step 5: Pack and Freeze

Once your tomatoes are prepped—peeled, chopped, or whole—it’s time to freeze them. You have a couple of options here:

Whole or large pieces: Place them on a parchment-lined baking sheet in a single layer. Freeze for a few hours until solid, then transfer to freezer bags or containers. This prevents them from sticking together.

Chopped or diced: You can portion them directly into freezer-safe bags or containers. Press out as much air as possible before sealing. For soups or sauces, you can even measure out 1- or 2-cup portions to make meal prep easier later.

Make sure to label everything with the date and type of tomato if you’re freezing multiple varieties.

Step 6: Store and Use Within 6–8 Months

Frozen tomatoes are best used within 6 to 8 months. After that, they’re still safe to eat, but the texture may change. Store them in the coldest part of your freezer to keep them in top shape.

When you’re ready to use them, there’s no need to thaw first—just toss them directly into your hot dish. If you need to thaw them, place them in a bowl in the fridge or run them under cool water. Once thawed, they’ll be soft, which makes them perfect for cooking but not for fresh salads.