Are you as swamped with tomatoes right now as we are? Did you know that there is an healthier alternative to canning them?
Freezing produce was not a viable preservation method back in Grandma’s day. Grandma canned instead – hot hours of work. Even though freezing isn’t perfect, it is as close to eating raw as you can get and it is easy.
The biggest problem with canning is the nutrient loss that comes with canning. Whenever your food is exposed to heat, it will lose some or much of its nutrient content. Open stovetop canning requires high boiling temperatures and, thus, your produce will suffer for it. Interestingly, Instant Pot and pressure cooking SAVES nutrients, and I give the science for that here.
(For those of us who seek out heirloom produce because of its higher nutrient content, it is a shame to can the produce when we could use a technique that is more gentle.)
Consider the loss of vitamin B-6, a nutrient that fights depression, in canned and frozen vegetables. Loss of vitamin B-6 was nearly two times greater with canning than with freezing. If you have ever canned and have boiled and boiled to get jars to seal, you have some idea of what I am talking about.
Last year I froze whole tomatoes, and they froze well. I was in a rush because there were so many. I got lazy and didn’t blanch the skins off. I just threw 10-12 perfect Romas into each freezer bag and into the freezer. Well, the skins were still on (extra fiber, right?), but I don’t care for the whole skin coming off in my soup! I would have to fish them out and burn myself in the process, “but at least I didn’t waste those tomatoes”, I thought!
It was then that I saw Adrienne’s post on The Easiest Way to Preserve Tomatoes. It made so much sense that I’ve done this since we started harvesting, and she’s right, IT IS SO EASY!
Totally Easy Way To Freeze Tomatoes
What you will need:
- a food processor
- a compost pail
- your favorite sharp knife
- a 1/2 cup measuring cup
- and freezer bags
Ziploc states that theirs are BPA-free.
I buy the double zipper bags in bulk quantities from Costco.
Directions:
1.) Wash your tomatoes. Discard the bad spots and stem area into your compost bowl.
2.) Grind in a food processor (I use this one) by pulsing ‘on’ and ‘off’ (for diced tomatoes) to desired size and texture.
3.) Place a recipe-convenient amount of tomatoes with juice into your quart bags using the 1/2 cup measuring cup as your scoop.
4.) Lay your bags flat so they stack more easily and thaw faster, and you are done!
Enjoy adding to your winter soups or make tomato soup with homemade croutons and top with Parmesan cheese for a delightfully warming meal.
Storage
Use them up well before the next harvest (in 6-9 months) to rotate your stock and so they don’t taste like the freezer.
Keep your freezer at zero degrees (0°) or below to maintain the quality of frozen foods. (source)
Most foods will maintain good quality longer if the freezer temperature is -10 to -20°F. At temperatures between 0 and 32°F, food deteriorates more rapidly.
Health Benefits of Tomatoes
When tomatoes are grown organically in nutrient rich soil the following applies:
- They are excellent sources of antioxidants, dietary fiber, minerals, and vitamins.
The antioxidants present in tomatoes are scientifically found to be protective of cancers, including colon, prostate, breast, endometrial, oral, lung, and pancreatic tumors. Total ORAC (Oxygen Radical Absorbance Capacity) in this vegetable is 367. - Lycopene, a flavonoid antioxidant, is the unique phytochemical present in tomatoes. Red varieties are especially concentrated. Together with carotenoids, it can protect cells from harmful oxygen-free radicals. Studies have shown that lycopene prevents skin damage from ultra-violet (UV) rays and offers protection from skin cancer.
- Zea-xanthin is another flavonoid compound abundantly present. It helps protect eyes from “age-related macular disease” (ARMD) by filtering harmful ultra-violet rays.
- The vegetable contains very good levels of vitamin A, and flavonoid anti-oxidants such as ? and ß-carotenes, xanthins, and lutein. Altogether, these pigment compounds are found to have antioxidant properties and take part in vision, maintain healthy mucus membranes and skin, and bone health.
- They are also good source of antioxidant vitamin-C and very rich in potassium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure caused by sodium.
- They contain moderate levels of vital B-complex vitamins such as folates, thiamin, niacin, riboflavin as well some essential minerals like iron, calcium, and manganese.
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Are there any good tips YOU can share? Happy freezing the bounty!
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Thanks for reading!
jem says
I have been washing, coring and then throwing my tomatoes in the freezer and then when I go to can them, I get them out and thaw them the night before and in the morning I DRAIN all that liquid off and it makes a very thick and rich tomato paste for spaghetti sauce, pizza sauce and much more.
Thanks for posting!
Jacqueline says
Oohhh! I like that! Draining off the watery liquid would be a BIG help for making a thicker sauce! Great idea 🙂 Thanks, Jem
Susan McCurdy says
I like that too..thanks for the tip.
BUSY MOM IN AL says
Hi Mrs. Jacqueline. My grandmother taught me to lay each bag individually on a flat cookie sheet or cutting board and freeze them. My freezer has wire drawers and I just slide one in on top. It makes them EXTRA flat. They can even stand on their sides after they have been frozen solid and line up neatly if I need them to. 🙂
Jacqueline says
Actually, mine usually get into weird shapes and never (well, almost never) stay flat! So all I need is a cookie sheet? That’s easy enough! Thanks !
Phyllis Sather says
Great idea!
Phyllis Sather says
I’ve been doing this for years and its great.
This year thanks to deer hunting guys I needed to be careful of freezer space so I decided to try boiling the tomatoes down after I ground them in the food processor. I found that in a couple of hours of simmering on the stove (crock pot might work too) I could reduce it by about half. The result is a thicker tomato sauce that takes less space in my freezer.
Jacqueline says
That gives me the idea to make pasta sauce (like you described) and add my spices once it’s cool and thickened. I like the space saving, too 🙂
Dea says
Rather than cook down before freezing, put your chopped tomatoes in a collander and remove the excess liquid that way. I save to add to rice, beans, stews and soups, the reserved liquid disapears fast, so don’t worry about it tying up freezer space…it doesn’t last long.
Jacqueline says
Thank you, sweet Dea! I like saving the liquid for other things and often save liquids that can go into the next soup!!! <3
Cathie J says
Thanks for posting this. I enjoyed reading all the comments, too. I’ve been freezing laying the bags flat this year. I thought I’d come up with a brilliant idea all on my own! LOL
It does save space.
Cathie at toddlersthroughpreschool.com
Leah says
I froze tomatoes this year! I was so excited to see this post as this was exactly how I was told to do them! I’m not betty homemaker but I am learning! 🙂
Jacqueline says
Leah,
Just keep persevering and you will be more and more capable each year. I have been homemaking for 38 years, so please don’t feel like you need to compare to anyone! Gods will guide you when you ask Him to show you the best way!!!
Anne @ Authentic Simplicity says
I froze my first ever bag of tomato puree this way earlier this year. I keep forgetting about it, though, although I guess while fresh tomatoes are still around, it’s not a big deal. Thanks for linking up to Healthy 2Day Wednesday!
Jenn @ The Purposeful Mom says
Thanks for sharing this at Thrifty Thursday. I’ve been using a slightly longer method than this to freeze my tomatoes (taking off skins and just bring them to a boil and then putting in freezer bags), but I think I will use this tutorial and save myself the extra step! I’m featuring your post this week so others can skip it too 😉 Blessings to you, my friend.
Tiffany @ No Ordinary Homestead says
Things like this make me really miss our farmhouse and huge trunk freezer! 🙂 One day again…
Candi May says
Okay, I tried a similar thing a few years ago but I used a blender instead of a food processor because I only wanted thick tomato juice. Grandma always put her tomatoes (core, peel, and all) into a blender, cooked it a little, then canned it. I did not cook it down or anything, just blended the raw tomatoes and put that into baggies – LOTS of them! When I went back to check on them the next day, nearly EVERY one of them had swollen and leaked out juice all over everything!!!!
At the time, I had assumed that it was because the juice was uncooked, but probably not since you and others have had such success. The juice looked almost pink after blending from all of the air bubbles – could that have caused it? Maybe I should use the processor instead of the blender. Also, I used regular baggies, not freezer baggies – maybe that was the issue?
Staring at that horrible mess in my freezer, I vowed “NEVER again!!!” but seeing your success gives me hope that it is doable, there is just some small issue that I need to tweak. Any insight from any of you ladies would be most appreciated because I would love to do this without the expense of all the electricity needed to can my juice.
Jacqueline says
Candi May,
I do have some thoughts.
First thing my sons warned me about was to not fill the freezer bags too full, only 3/4 full since they swell and expand as they freeze which could ‘open’ the ziplock 🙁 Also, if you had lots of air whipped into them, I would let them ‘de-bubble’ first. I think I liked the processor best b/c it didn’t add lots of bubbles. I’m pretty sure cooking wouldn’t change anything.
I am sad that it happened, and I would have felt the very same way…’Never’ again! I will pray that it goes smoothly for you next time if you do decide to do it. Also, one thought, using freezer bags, Ziplock brand, so you don’t have any BPA, just do a small 2 or 3 bags as a test and don’t fill over 3/4 full. Lay them flat so they can be stacked when frozen. You should save room in your freezer and not have the spills, I think!
Candi May says
I think I’ll try your suggestions! Thanks!
Jacqueline says
Candi May,
I used another frozen ‘diced’ tomato this afternoon for a soup, and was glad that I only filled it 3/4 of the way. It was plenty full after it expanded, but did not open, thank God! Let me know how your trial goes, please.
LindaG says
Thank you!
kathryn says
Hi, Just wanted to make sure…that you don’t have to peel the tomatoes? Sounds too good to be true! I can finally put up tomatoes this summer and not feel guilty about not doing it! I hate buying canned tomatoes at the store, but I do it all the time. Thanks!
(Even if I don’t grow enough tomatoes to freeze, I can get plenty at the u-pick and just wash them well?)
Thanks so much, I really enjoy your blog.
Kathy
Jacqueline says
Yes, Kathryn, They are NO PEEL 😀 I just wash them in Dr. Woods Castile soap, rinse them well, and toss them into the food processor 🙂 Just don’t fill it terribly full or it will spill over the center post where the blade rests! So easy~
Thanks!
Sarah says
Hi,
just wondering if you need to add lemon juice to the bags or is that just for canning? my sister in law had mentioned she does that to help stop any spoiling.
Sarah
Jacqueline says
Good question. I never have used lemon juice, and they are wonderful even 8 months later. I wouldn’t bother, Sarah.
Ryan says
When I blend my Roma’s, I throw in 2-3 cloves of garlic in with them. Them I freeze in 1 quart freezer bags.
Jacqueline says
Oh, Ryan, that sounds amazing! I’m doing that next batch! Thanks 🙂
Susan McCurdy says
So how do you make the tomato soup? Just unthaw and boil?? Do you add anything?