How to Freeze Tomatoes, No Peeling or Blanching Required

It's easy to freeze whole, chopped, or even roasted tomatoes—here’s the right way to do it.

heirloom tomatoes — Credit:
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If you're wondering how to freeze tomatoes, we have good news—the process is simple, doesn't require any special equipment, and you don’t need to peel or blanch them first. Whether you're freezing whole tomatoes—big beefsteak or cherry-sized—or want to prep chopped or grated ones, the freezer can be a great temporary home. And yes, you can roast them first for a more flavorful result. We spoke to a food preserving expert and cookbook author to find out the best and easiest method for freezing tomatoes.

Liana Krissoff, food writer and the author of Canning for a New Generation and other cookbooks

The Easy Way to Freeze Tomatoes

Sometimes the easy way is best, and this is one of those times. Simply rinse the tomatoes, dry them, and pop them into a freezer bag. No peeling, no chopping necessary. As with any freezing, be sure to remove all the air from the freezer bag and seal it properly. Also, label the bag so you know what type of tomatoes they are and how long they have been in the freezer when you find them several months from now. Food preservation expert and cookbook writer Liana Krissoff, author of Canning for a New Generation, uses this method every summer when she freezes tomatoes. She finds ripe plum or slicing tomatoes work best but you can freeze any type of tomato

When you’re ready to use them, run each one under cold water and the skin slips right off. Let them thaw at room temperature for a bit, then use them just like you would canned tomatoes—in soups, sauces, or stews.

Freezing Whole Tomatoes

For large tomatoes:

Rinse and pat dry.
Place whole (unpeeled) tomatoes in a freezer bag. Do not overfill the bag, and be sure to remove the air and seal the bag tightly.
Freeze for up to six months.

For cherry or grape tomatoes:

You can freeze them whole the same way, but be warned—they self-peel as they thaw, which can make them a bit messy. Krissoff does it when she has extra, but admits they’re a little fiddly once defrosted. Other cooks like defrosted small tomatoes because they are more pulpy and halfway to cherry tomato sauce.

Should You Chop or Grate Before Freezing?

You can chop or grate tomatoes before you freeze them, but Krissoff doesn’t. “It’s fuss I don’t need in my life,” she says. Plus, since frozen tomatoes lose their structure, there's little advantage to chopping or grating first unless you need them prepped for a specific recipe. If you do go that route, store the chopped or grated tomatoes in freezer-safe containers or bags.

Roasting Then Freezing

This is where things get luxurious. Krissoff loves halving tomatoes, roasting them low and slow in olive oil with garlic and herbs until jammy and rich. Peel the skins off (or most of them), then freeze the mixture in jars or bags. These slow-roasted tomatoes act like a tomato confit—perfect for toast, roast chicken, or spooned over scrambled eggs.

How to Thaw Frozen Tomatoes

To thaw, all you need to do is rinse the tomatoes under cold water to remove their skins, then leave them in a bowl at room temperature. They thaw quickly. Don’t expect fresh texture—frozen tomatoes are best used in cooked dishes like pasta sauces, soups, or curries.