Prepare a bowl of ice water.
Using a sharp knife, score a small “X” on the bottom of each tomato.
Submerge the tomatoes in the boiling water for 30–60 seconds , or until the skins start to loosen at the “X.”
Immediately transfer the tomatoes to the ice water to stop the cooking process.
Once cooled, peel off the skins—they should come off easily.
Note: If you don’t mind the skins, you can skip blanching and freeze the tomatoes whole.
3. Core and Chop (Optional)
For smaller portions, cut the tomatoes into halves, quarters, or chunks. This step is optional but helpful if you plan to use them in recipes later.
4. Pre-Freeze the Tomatoes (Optional)
To prevent the tomatoes from sticking together in the freezer:
Place the whole or chopped tomatoes on a baking sheet lined with parchment paper, leaving space between each piece.
Freeze for 1–2 hours , or until solid.
5. Pack for Long-Term Freezing
Transfer the frozen tomatoes to freezer-safe bags or containers. Leave about 1/2 inch of headspace in containers to allow for expansion.
Label the bags or containers with the date to keep track of freshness.
Store in the freezer for up to 2 years .
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