Why I Freeze My Cherry Tomatoes
The only, and I mean only, tomato I grow is the cherry tomato. To be more specific, I only grow heirloom sweet 100's. They are the only kind of tomato I actually like, and to be more direct, I really only like them fresh direct from the vine when they are super red, and super sweet! However, the vines produce so many that I simply cannot eat them all fresh!
These sweet 100 cherry tomatoes are called indeterminate tomatoes. This means they take a little longer to start providing the fruit, but once they do, well, they simply don't stop! In fact, I had heard of so many people complaining that they just don't know what to do with all of them that I wrote a post called "Save All Those Cherry Tomatoes" for a list of ways to make sure that no surplus goes to waste. Even my over ripe cherry tomatoes that have split are a delicious treat for my hens!
Though I dry some, eat some fresh, and save a few to add to my favorite Cucumber Salad Recipe, I actually choose freeze the majority of them! Why? Well, to make my favorite Super Simple Fresh Cherry Tomato Sauce with (you can watch a video of how it's made if you check out that link)! And boy is it simple :-)
How I Freeze Cherry Tomatoes:
I simply continue to add cherry tomatoes to the same bag as they ripen and until the bag full. I write the date on the bag when it is filled and then I move it from the kitchen freezer to the basement freezer. This just assures that I use them in date order during the winter. Simple!
Here's my super simple recipe:
NOTE: I use my frozen cherry tomatoes during the winter instead of the fresh. When blending the frozen tomatoes I simply and add some water so they blend better (Yes, I blend them frozen. No need to defrost so no planning is necessary!). This just means that the sauce has to be cooked a little longer, but believe me, it is just as delicious and it allows us to enjoy my fresh cooked cherry tomato sauce all winter long! YUM!
Check our our other ways to
preserve and save fresh fruits and vegetables
and our easy recipes too!
8/27/2020 03:26:01 pm
Have you canned your tomato sauce?
9/2/2020 06:54:39 pm
Scooping out the juice as the tomato sauce is cooking makes the sauce thicker. I also cut the tomatoes in half, dry them with a towel, sprinkle with salt, and bake for 6 hours at 225°. They are like tasty treats and are so good on pizza, in salads, and on a charcuterie board.
10/8/2022 08:24:30 am
Can you freeze the baked cherry tomatoes? Sounds like a great way to use my vast supply other than just canning to use as a sauce.
9/12/2020 01:28:18 pm
Do you strain the skins away?
8/25/2021 11:29:58 pm
Good question. The blogger doesn't respond to inquiries so we will never know butci would think you'd want to get rid of the skin.
9/7/2021 10:07:35 pm
I can tomatoes with skin on. I core cut and push down n a blender it makes its own juice. Pour n a lg pan cook til thickness u want. I've never notice the skin n sauce at all. U can also blend up onions celery and green peppers or other peppers cook til tender add to tomatoes cooking .
9/21/2021 06:35:53 pm
The recipe says pureed, so there would be no skins left , everything is liquid.
11/18/2020 03:20:15 pm
Thanks for info! My daughter brought me a big bag of cherry tomatoes and I was wondering what to do with them. Going to try this and see what happens. ? Do freeze with peelings or when you blend them are they okay.
7/8/2021 02:23:52 pm
5/23/2022 12:54:47 pm
Can someone tell me how much does this make?
10/12/2022 10:02:39 pm
I have been freezing them Ike this for years! Just toss a bunch or ripe cherry tomatoes into freezer bag and stash in freeze.
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Hi there! I'm Kathie, the author behind Creating A Simpler Life blog. I'm excited to share our longterm projects (and planning) toward building our future retirement homestead in the Adirondack Mountains of New York. In the meantime I will be sharing all the other little things we do that are part of creating our simpler life!