| When frozen tomatoes are thawed they do not remain solid and are not suitable for sandwiches or salads. However, frozen tomatoes are a delicious addition to cooked dishes such as chili. |
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Wash tomatoes under cool running water. Slice an "X" on the bottom of each tomato with a small utility knife. In a large saucepan bring water to a rolling boil. Fill a large mixing bowl with ice cold water. With a large spoon, place tomatoes in boiling water for 30 seconds to loosen skin. |
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| Remove tomatoes after 30 seconds, place directly into cold water to stop the cooking process. | |
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| Core the tomatoes by removing the stem with a paring knife. | |
| Peel away the skin, being careful not to injure the flesh of the tomatoes. |  |
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| Tomatoes can be frozen whole, chopped or sliced. Place tomatoes into a freezer bag, seal and freeze. It is best to use the tomatoes within one year. Be sure to label and date your freezer bag. | |
| FYI...Tomatoes can be frozen whole straight from the garden. Whole frozen tomato skins will break when added to cooked dishes and can be removed easily. |
