Getting Started!

Before we share more specific tips on freezing some popular veggie choices, you should always start by:

1. Wash hands with soap and water
2. Rinse produce under running water, gently pat dry with a towel

Freezing Tomatoes: Did you know that you can freeze raw tomatoes with or without their skins?

With skin on whole tomato:

Freeze a whole tomato by placing in freezer bag and removing as much air as possible OR freeze whole tomatoes on baking sheet/tray to keep them from freezing together, then transfer to a freezer container. To remove skin after frozen, simply run under warm water and the skin will peel off.

Whole tomato without skin on:

1. Safely dip in boiling water for 30 seconds to a minute and skin should peel off easily
2. Then freeze whole tomato by portioning and placing into freezer bag. Leave 1 inch of space at top, remove as much air as possible when sealing OR freeze whole on baking sheet/tray so they do not stick together and when frozen, transfer to a freezer container.

Halved/Quartered/Slices/Diced:

Cut tomatoes in your preferred way and portion. Place in freezer safe container leaving 1 inch of space at top of container or you can freeze on baking sheet/tray to prevent clumping before placing in freezer container.

Use by: Frozen tomatoes should be used within 6-8 months.

Best used in: Frozen tomatoes are best in cooked foods such as soups, sauces, stews, and chili as tomatoes will not be solid when defrosted.

Download the tip sheet to learn more about freezing onions and peppers.