Easy Freezer Tomatoes

Canning tomatoes can seem a little daunting when the ingredients start with 10 pounds of tomatoes.  If you have a small garden plot or even a single tomato plant, you can still preserve your harvest with this simple recipe.


  • On a parchment-covered baking sheet or in an oven-proof baking dish, add whole cherry or pear tomatoes in a single layer.
  • Add a few whole, peeled garlic cloves. Drizzle on a little olive oil and sprinkle with some salt. Add thyme, rosemary or oregano (fresh or dried) if you like.

Ready for the oven.

  • Bake for about 20 minutes at 400F, until the skins split open. Remove from oven, and let cool on the counter. When the baking sheet is cool to the touch, place in the freezer for at least 8 hours until the tomatoes have frozen solid.

Skins have split from the tomatoes and it smells fantastic.

  • Place tomatoes in a glass or plastic freezer container and put back into the freezer. It’s a good idea to keep each tomato separate and wait until each has frozen through on the baking sheet before adding to the container. Otherwise, they will freeze into a solid block of tomato, which will take much longer to reheat. You can continue adding tomatoes throughout the season until your container is full.

Individually frozen tomatoes, ready to be pulled out for a delicious dinner during the depths of winter.

  • To use: remove as many tomatoes as you want for your recipe. You can microwave them for a minute or two, reheat in the oven at 350 for about 15 minutes, or toss into a pot of soup for at least 5 minutes. Do not thaw before reheating – this will negatively affect the texture of the tomatoes. These tomatoes are delicious tossed with pasta, on top of soft cheese and then spread onto crackers, or added to minestrone.

Is the lack of an ingredient list freaking you out? Here’s a good place to start: 1 pint of cherry tomatoes, 2 cloves of garlic, 1 tsp. dried thyme, 1/2 tsp. salt, 1 1/2 tbs. olive oil.