🍅 Tammy’s "Mama’s Method" Frozen Tomatoes

Name: 🍅 Tammy’s "Mama’s Method" Frozen Tomatoes
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Varies
Cuisine: American
Ingredients: Fresh Tomatoes: Roma tomatoes are highly recommended (they hold their shape better and are less watery).; Salt: ½ tsp per quart-sized bag.; Black Pepper: ¼ tsp per quart-sized bag.; Onion Powder: To taste (Tammy uses a generous sprinkle).; Optional: Garlic powder, fresh garlic, or sliced onions.; Quart-sized Ziploc freezer bags; Strawberry huller (optional hack for coring); Large stock pot (boiling water); Large bowl of room-temperature or cold water; Slotted spoon or tongs; Bag holder or cooling rack

Tammy’s Tips for Success

Skip the Ice: Tammy mentions you don't need an ice bath for these since they are going in the freezer and you aren't trying to keep them firm for a salad.

Perfect for Cooking: These are ideal for Homemade Tomato Soup (Recipe #635 in the Master Cookbook), chili, spaghetti sauce, and Linguine Positano.

Prep time: 30 minCook time: 10 minTotal time: 40 min

Cook mode Prevent screen from turning off

Ingredients

Fresh Tomatoes: Roma tomatoes are highly recommended (they hold their shape better and are less watery).
Salt: ½ tsp per quart-sized bag.
Black Pepper: ¼ tsp per quart-sized bag.
Onion Powder: To taste (Tammy uses a generous sprinkle).
Optional: Garlic powder, fresh garlic, or sliced onions.

Equipment

Quart-sized Ziploc freezer bags
Strawberry huller (optional hack for coring)
Large stock pot (boiling water)
Large bowl of room-temperature or cold water
Slotted spoon or tongs
Bag holder or cooling rack

Instructions

Prep the Tomatoes: Wash the tomatoes and remove any stems. Use a strawberry huller or knife to remove the "bloom" and stem ends.
The "X" Cut: Use a sharp knife to score a shallow "X" across the bottom of each tomato. This helps the skin release quickly.
Blanch: Drop the tomatoes into a pot of boiling water. Let them sit for about 60 to 90 seconds (Roma tomatoes may take slightly longer than regular varieties) until the skins begin to peel back at the score marks.
Cool: Transfer the tomatoes to a bowl of water to stop the cooking and make them cool enough to handle.
Peel: Gently slip the skins off. They should slide right off!
Bag & Season: Place the peeled tomatoes (whole or halved) directly into a freezer bag. Add your salt, pepper, and onion powder.
Seal & Store: Squeeze out as much air as possible before sealing. Lay the bags flat on a cooling rack until they reach room temperature. Shake them well to mix in the spices, then place them in the freezer lying flat.

Notes

Tammy’s Tips for Success

Skip the Ice: Tammy mentions you don't need an ice bath for these since they are going in the freezer and you aren't trying to keep them firm for a salad.

Perfect for Cooking: These are ideal for Homemade Tomato Soup (Recipe #635 in the Master Cookbook), chili, spaghetti sauce, and Linguine Positano.

Space Saver: Laying the bags flat on a cooling rack ensures they freeze in a uniform shape, making them easier to stack in your chest freezer.