How to Freeze Cherry Tomatoes in 3 Simple Steps

Freezing cherry tomatoes is simple—no blanching, chopping, or peeling required. Follow these simple steps for freezing whole tomatoes.

1. 1. Prepare the tomatoes. Choose fresh tomatoes without bruises or blemishes and rinse them under cool running water. Then dry the tomatoes with a clean kitchen towel or paper towels.
2. 2. Flash-freeze the tomatoes. Line a rimmed baking sheet with parchment paper and spread the cherry tomatoes on the baking sheet in a single layer. Place the baking sheet in the freezer for an hour or two or until the tomatoes are frozen solid. This will help prevent your cherry tomatoes from sticking together once frozen.
3. 3. Transfer the frozen tomatoes. Place the frozen cherry tomatoes in a freezer bag or airtight container and put them back in the freezer. When stored properly, frozen cherry tomatoes last for up to twelve months.

Your freezer is an essential food preservation tool. Consider a few tips to help make the most out of your frozen cherry tomatoes.

1. 1. Save freezer space and dice your tomatoes. Though a little more prep time is needed for freezing diced tomatoes, they tend to be a bit smaller and take up less space in the freezer. Plus, if you know you’ll need them to be diced for future use, this added step will cut down the total time you spend cooking later. Simply dice the tomatoes to your desired size after you wash them and follow the same steps above.
2. 2. Roast tomatoes before freezing them. Roasted cherry tomatoes impart delicious, fire-roasted flavor to tomato sauces, stews, salsas, casseroles, and more. To roast tomatoes, simply toss them in olive oil, spread them evenly on a parchment-lined cookie sheet, and roast at 300 degrees Fahrenheit for about thirty minutes. Add aromatics such as chopped garlic, oregano, or rosemary for added flavor. Let the roasted cherry tomatoes cool completely before storing them in the freezer.
3. 3. Remove excess air from freezer bags before storing. Avoid freezer burn by removing as much excess air as possible from the freezer bag before tucking it away for the long haul. The best way to get a vacuum seal is to use a vacuum sealer appliance, but you can also pack your tomatoes in the smallest freezer-safe container possible to minimize air exposure.
4. 4. Defrost tomatoes at room temperature. To defrost cherry tomatoes, simply place your frozen tomatoes on the counter for an hour. You can also place the sealed freezer bag of cherry tomatoes in a warm water bath if you need them more quickly. Keep in mind that frozen tomatoes will lose their firmness and turn a bit mushy upon defrosting.

Cherry tomatoes make for a vibrant, flavorful addition to a wide array of cooked dishes.

1. 1. Defrost tomatoes directly into stews. Since cherry tomatoes lose their firmness after freezing, they're great for using in stews, casseroles, omelets, or wherever a soft tomato texture is desired. Skip defrosting them on the countertop and simply add them straight to the dish as it’s cooking.
2. 2. Purée late-season frozen cherry tomatoes for soup. Even though they tend to have thinner skins than other types of tomatoes, cherry tomato skins become thick and tough when temperatures begin to drop below 50 degrees Fahrenheit. Puréeing them helps break down the skins, making them palatable for many cooked tomato recipes. Freeze late-season cherry tomatoes, label and date them, and use them to make pasta sauce or tomato soup.
3. 3. Sautée thawed tomatoes for a quick tomato sauce. First, defrost your cherry tomatoes. Then place a large, non-stick skillet over medium-high heat on the stovetop. Add a tablespoon of extra-virgin olive oil to the pan. Once the oil starts to shimmer, add in several tablespoons of chopped garlic. Stir constantly until the garlic starts to turn golden. Toss in your tomatoes along with crushed red pepper flakes. Turn the heat to low and simmer until the tomatoes burst and become jammy. Add in fresh herbs, stir, and remove the sauce from heat. Toss it with your favorite pasta and serve immediately.

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