Can you freeze green tomatoes? Summer is just around the corner and that means enjoying the abundance of green tomatoes. Green tomatoes may not be as popular as red tomatoes but they are just as tasty and nutritious! They’re tart and much firmer than red tomatoes because green tomatoes aren’t fully ripe yet. But since they are firmer, green tomatoes are perfect for frying. They are able to hold their shape well so yes, green tomatoes freeze well too!
Choosing the Tomatoes for Freezing
Start by selecting all the blemish-free green tomatoes you can find in the supermarket. These are best for freezing. Avoid oddly soft, bruised, and undamaged tomatoes. Wash the tomatoes under running water, removing the stems and any debris that might’ve settled on the core of the fruit. Core and slice the tomatoes into equal sizes (diced, sliced, or halved) using a sharp knife then remove the seeds. Once the tomatoes are cleaned and sliced, you are ready to pack the tomatoes for freezing.
How to Freeze Green Tomatoes?
Freezing Cut Green Tomatoes
Prepare a baking tray lined with wax paper then lay the cut tomatoes on the tray in an even layer. Make sure none of the tomato bits are touching each other. If there’s excess moisture, pat the cut tomatoes with a paper towel so the fruit won’t stick to the baking tray. Stick the baking tray in the freezer and leave to freeze for 2 hours.
Once the cut tomatoes are frozen stiff, take the baking tray out of the freezer and prepare several resealable plastic bags. Carefully lift the cut tomatoes from the tray and place them in the resealable plastic bag. Squeeze out the excess air then seal. Write the storage date them stick the bag in the freezer. Store flat to save space in the freezer.
Freezing Whole Green Tomatoes
You can also freeze the green tomatoes whole. Just prep the tomatoes as you normally would then plunge them in boiling water for 30 seconds. Give them an ice bath immediately. The changing temperature makes it much easier to remove the skins. Peel off the skin then set aside.
Prepare a baking tray lined with wax paper. Place the skinned whole green tomatoes on the baking tray, making sure none of them are touching each other. If there’s excess moisture, pat the tomatoes dry with a paper towel so the fruit won’t stick to the baking tray. Stick the baking tray in the freezer and leave to freeze for 2 hours.
After two hours, take the baking tray from the freezer and prepare a heavy-duty freezer-safe resealable plastic bag. Carefully lift the frozen tomatoes from the baking tray and place them in the resealable bag. Squeeze out the excess air then seal. Write the storage date them stick the bag in the freezer.
Freezing Green Tomato Puree
Yes, it’s possible to store tomato puree in the freezer too! Just prep the tomatoes as you normally would then cut them into quarters. Process the tomatoes using a food processor and pour the puree into a rigid, airtight container. Do not fill the container to the brim, leave about 2 inches of space for the puree to expand as it freezer. Cover the container with cling wrap then secure it with the airtight lid. Write the storage date then stick in the freezer.
Shelf Life, Thawing, and Reheating Suggestions
Frozen green tomatoes will keep for 10 to 12 months in the freezer. But for optimal flavor, we recommend consuming your supply immediately. Do not refreeze any leftovers.
Thawing the frozen green tomatoes is easy; just transfer the tomatoes in the fridge and leave to defrost overnight. If you are in a hurry, you can leave the frozen tomatoes to thaw for a few hours at room temperature. Once the tomatoes are completely thawed, you can now add them to your favorite recipes.
If you are frying the green tomatoes, there is no need to defrost the fruits at all. Just drop the frozen tomatoes on the frying pan gently. The tomatoes will turn to mush when it’s defrosted before frying.
Can you freeze green tomatoes? Tomatoes do not keep well in the freezer but since green tomatoes have a firmer texture, they will hold up better than red tomatoes! Freezing is a terrific way to make the most out of green tomatoes, which are quite abundant during the summer season.