- For tomato: Colander
- Kitchen paper towels
- deep bowl
- Inventory for the first recipe: Freezer
- Straw for drinks
- Inventory for the second recipe: baking sheet
- Polyethylene food film
- Cutting board
- Paper kitchen towels
- Freezer
- Vacuum sealed bag with plastic closure - as needed
- Straw for drinks
- Inventory for the third recipe: One and a half liter plastic bottles - 6 - 7 pieces
- Freezer
- Plate
- deep saucepan
- Skimmer
- deep bowl
- Cutting board
- baking sheet
- Polyethylene film
- Vacuum sealed bag with plastic closure - as needed
- Straw for drinks
- To defrost: Fridge
- deep bowl
Cooking frozen tomatoes.
Step 1: Choose and Prepare Tomatoes
For high-quality freezing, without large losses of tasty and very healthy juice, you need to choose hard tomato varieties, with a thick skin, fleshy and it is desirable that they be a little underripe and a little juicy. Tomatoes, which are commonly called “cream”, are ideal for freezing, they are small in size and freeze perfectly quickly. To begin, sort through the tomatoes and remove spoiled, crushed, rotten and very soft.
Then put them in a colander and rinse thoroughly under cold running water so that all dust and dirt is thoroughly washed off. Hold the tomatoes for minutes 15 in a colander to drain all the water, dry them with kitchen paper towels and place in a dry, clean deep bowl. Tomatoes are prepared, you can transgress to freezing.
Step 2: Frozen Tomatoes - Recipe One
The first recipe is very easy and simple. Prepared dried tomatoes, place in small portions in vacuum bags, close the plastic lock, slightly pressing it with your fingers, leaving a small space for a thin tube through which children often drink juice. Insert a straw into the hole and suck out all the air from the bag. When there is no air left in the bag, pinch the end of the tube through which you sucked out the air with your finger, slowly pulling it out of the bag. Use your fingers to push out the remaining air by pulling out the tube, tightly close the bag with tomatoes and put in the freezer. Tomatoes will be frozen through 24 hours, depending on fruit size. For such a freezing, it is desirable that the diameter of the tomato does not exceed 3 - 4 centimeters. Such tomatoes retain their properties and vitamins for 7 - 9 months. This type of frozen tomatoes is suitable for preparing stuffed tomatoes, salads, and any other dishes.
Step 3: Frozen Tomatoes - Recipe Two
The second method is also very easy, but in the process, the tomatoes may lose a small amount of juice. For less fluid loss from the tomato, the fruits should be very firm, fleshy with little juice. Of course, a small amount of juice will be lost, and here, the choice of tomato is very important, the “cream” is ideal, it is a little juicy and very hard. To get started, take small baking sheets, cover them with plastic wrap. Now take a clean knife and a clean cutting board, make sure the knife is sharp enough. Put the dried tomatoes on the board and cut them into rings or slices with a thickness and the first and second cuts should not exceed 1 centimeter. Then pat dry the tomato slices with paper kitchen towels, place on a baking sheet, freeze in the freezer for 4 hours. Then, taking them out of the freezer in small pieces, place the tomatoes in airtight bags in medium portions, and close the bags as written in the first recipe. Then send the bag of tomatoes back to the freezer. Such tomatoes are stored in the freezer for 1 year and all their vitamins and nutrients are preserved. This type of tomato is suitable for making salads, soups, sauces and any other dishes.
Step 4: Frozen Tomatoes - Recipe 3
The third freezing method is a bit laborious and requires little effort on your part. To do this, you will need pre-chilled water or 2 kilograms of ice per 5 liters of ordinary cold water. Personally, I pre-cool the water in the freezers by pouring it into ordinary 1.5 liter plastic bottles from mineral water. For 5 kilograms of tomato, you need about 5 bottles of chilled water. Just fill the bottles with running cold water, put in the freezer and refrigerate down to -3 degrees. The main thing is that it does not turn into ice. Then put a deep saucepan full of running water on the stove, turned on at a high level, bring it to a boil and turn off the stove.
Gently place the tomatoes in boiling water with a slotted spoon, and leave them to steam for 1 minute.
During this time, pour the chilled water from the plastic bottles into a deep bowl and then remove the tomatoes with the same slotted spoon and transfer them to a bowl of cold water.
Let them soak in chilled water 1 - 2 minutes.
Remove one fruit at a time from the water and carefully remove the skin from each tomato with a knife.
And now you can act as you wish, you can cut the stalks from the tomato, cut them into slices or chop them into small pieces as you like.
Basically, I freeze such tomatoes whole.
Place whole fruits without skin on a baking sheet covered with plastic wrap and place in the freezer for 4 - 6 hours, depending on their size, until completely frozen. Then, take the frozen tomatoes out of the freezer in parts, put them in airtight bags, and close them as described in the first recipe. It is desirable that in one bag there are from 5 to 8 fruits. Put the tomatoes in the freezer and wait for winter. Such tomatoes are stored for 1 year, they can be used to prepare sauces, gravies, marinades for meat, pizza, soups and many other dishes.
Step 5: Defrost Frozen Tomatoes
It doesn't take much effort to defrost frozen tomatoes. If you are not pressed for time and have plenty of time to spare, just take the amount of tomatoes you need in a bag from the freezer and leave them to defrost in the refrigerator on the bottom shelf, where there is less cold air circulation during 3-4 hours. If, nevertheless, you have little time and urgently need to cook something, put the bags of tomatoes in a deep bowl of cold water, through 30 minutes they will thaw and be ready for eating or cooking any of your culinary ideas. In no case do not pull out tomatoes from sealed bags, defrost tomatoes only in them, no matter what type of defrosting you choose.
Step 6: Serve Frozen Tomatoes
Frozen tomatoes are thawed before serving or using. They are added to salads, first and second courses are prepared. They grind and marinate meat, poultry in them, prepare sauces, soups, gravies, ketchups, put them in baked goods, stew with vegetables. Such tomatoes retain all their nutrients and vitamins, and if a person who chooses between frozen and fresh store-bought tomatoes is "fresh", then he will receive fewer vitamins. The choice is yours! Eat healthy and get vitamins!
Enjoy your meal!
- Do not freeze tomatoes in large portions, the convenience of freezing tomatoes in small portions is that at any time you can get the amount of tomatoes you need and use for your needs.
- If you don't have airtight freezer bags, place frozen tomatoes in batches in ordinary plastic bags, which in turn are placed in small plastic or iron containers. Wrap them in plastic wrap and store in the freezer.
- If you are not sure about the quality of the tomatoes you bought, and you think that they may contain chemical elements of various kinds, you should prick the tomato a couple of times with a toothpick around the stalk and soak in cold water for 30 minutes, during which time most of the nitrates and chemicals come out and dissolve in the water. BUT! Not all varieties of tomatoes will survive such a soaking, dense, fleshy with a small amount of juice and hard fruits will do!
- If you are going to stew frozen tomatoes, you can not defrost them. In the process of stewing or frying, they will thaw themselves.
One of our favorite vegetables is the tomato. It is used in cooking in many dishes, both in the first and second. And many people love tomato juice. With low hemoglobin, it is very useful to eat fresh tomato salads and drink freshly squeezed tomato juice.
Lecho, adjika, ketchup, tomato paste and just borscht are prepared from tomatoes. For the winter, housewives preserve tomatoes in different ways, and also freeze them. And today I want to tell you how to freeze fresh tomatoes for the winter. 
My recipe for freezing tomatoes and tomato juice is very simple, as you can see for yourself.
Let's say we want to have fried eggs and tomatoes for breakfast. In summer it is not difficult, but in winter the prices for fresh vegetables are high, and the taste of a greenhouse tomato is different. This is where the blank of tomatoes in the form of circles comes in handy. Considering that we need to cut the vegetable into rings, we take not large tomatoes for this preparation, cream is best suited. We cut the washed ones on a cutting board into circles of 7-8 mm. 
We put it on a plate tightened in a plastic bag and put it in the freezer to freeze for 3 hours. 
Pour frozen semi-finished products into a bag and store in the freezer.
But for making stew, for example, we need chopped tomatoes without skins, then in this case the second freezing option is suitable. We need tomatoes of medium size and firm to the touch.
Boil water in a saucepan, this is necessary so that the skin with a tomato is easily peeled. Drop tomatoes into boiling water.
From my experience, I know that they should not be cooked for more than two minutes so that the tomatoes do not overcook.
Remove the tomatoes from the water with a slotted spoon. We leave to cool. With a knife, we peel the cooled tomatoes from the skin. Cut into large cubes 1.5 cm. 
We put it on a plate in the same way and put it in the freezer for 3 hours to freeze. We take out and pour into a bag.
So, the question of whether it is possible to freeze tomatoes has been resolved, and now I will tell you how to prepare tomato juice using the freezing method.
It is very convenient to freeze freshly squeezed tomato juice in small portions. I will talk about this in the third method of freezing. Washed tomatoes cut into slices. 
Grind in any way convenient for you: using a sieve, blender, juicer. To freeze tomato juice, I usually use ice molds, you can take disposable cups or cupcake molds.
Pour freshly squeezed into molds and put in the freezer until completely solidified. 
For this kind
In this recipe, I will share tips and tell you in detail how to freeze tomatoes for the winter of three types: sliced, mashed and sliced. Any tomatoes are suitable for mashed potatoes, and for slicing it is better to take fleshy ones, in which there is little juice. I tried to freeze tomatoes of different varieties, settled on those that we call “cream” - not very large, oval in shape, there is almost no juice in them, but there is a lot of pulp.
I didn’t think before, is it possible to freeze tomatoes for the winter? Now I’m sure that it’s not only possible, but necessary! In winter, fresh tomatoes are expensive, but that's not even the point, greenhouse tomatoes are tasteless, grown on chemistry - why buy this? When frozen, summer tomatoes do not lose their taste and aroma, and in ready-made dishes they are almost as fresh. With a little time and effort, you can stock up on frozen tomatoes for the whole winter. Sliced tomatoes sold out the fastest for me, I added them to vegetable stews, gravies, roasts, soups, cereals with vegetables. I used tomatoes in circles for pizza and casseroles (without defrosting), and added tomato puree to sauces, gravies, borscht soups. By the spring, there was nothing left; for testing, I froze a not very large portion. This year I already know how to freeze fresh tomatoes for the winter, and I will increase the number two or three times.
How to freeze tomatoes for the winter, what we need:
- Tomatoes (cream variety);
- freezer bags or regular bags;
- sharp knife;
- cutting board;
- kitchen towel;
- blender or meat grinder (a grater is also suitable);
- silicone molds for muffins or for ice.
Freezing instructions
Freezing a tomato for the winter - the first method: tomatoes in circles
My tomatoes, wipe dry with a towel. With a sharp knife, cut into circles about 1 cm thick (or whatever you see fit).
Cover a plate or cutting board with a plastic bag or cling film. We spread the circles of tomato in one layer, they should not touch each other. From above, you can cover with a film and lay out another layer. So make two or three layers. Put in the freezer for 2-3 hours.
How to freeze tomatoes correctly - method two: tomatoes in slices
I freeze tomatoes in slices of two types - without skin and not peeled. If you do not remove the skin, then immediately cut the tomatoes into slices of the desired size, put them in one layer on a plate covered with cellophane, and put them in the freezer. If the tomatoes need to be peeled, from the skin, pour them with boiling water for 5 minutes.
Cool under cold water. We take off the skin. We cut the tomatoes into pieces. We put it on a plate or board (be sure to cover the surface with cling film or cover the surface with a plastic bag). We put it in the freezer.
How to freeze tomatoes for the winter - the third way: tomato puree
We cut small tomatoes into four parts, remove the remnants of the stalk.
Grind with a blender or pass through a meat grinder, three on a coarse grater. The resulting puree is poured into small silicone molds (I use baking molds), put on a board or tray and transferred to the freezer.
After a few hours, the tomato puree will harden, it can be removed from the molds, transferred to bags. Put the tomatoes in slices and circles in bags and send everything for storage in the freezer.
No one will argue that there is nothing better than fresh vegetables and fruits. When there are a lot of them in season and they are cheap, we try to make jam, prepare salads, preserve vegetables. These preparations, of course, are good, but there are few vitamins left in them. But there is a way out - to freeze vegetables. Freezing vegetables, fruits and berries is a quick way to process crops, ideal for busy people. In addition, it is beneficial and convenient, because when freezing, neither salt, nor vinegar, nor high temperature, which destroys vitamins, are used. Almost all vegetables, fruits, berries, mushrooms are suitable for freezing. Today I will tell you how to freeze tomatoes for the winter.
Tomatoes are a very popular product in cooking. And for the winter, I have a full-fledged replacement for fresh tomatoes - frozen tomatoes.
When freezing vegetables and fruits, the following rules must be observed:
- ripe, fresh, dense fruits without damage are suitable for freezing.
- Before freezing vegetables (fruits) must be washed and dried. If this is not done, then wet foods in the freezer will stick together into a lump.
- freeze vegetables tightly packed in a plastic bag or container with a lid. The denser the products are packed, the less moisture will evaporate from them during storage.
- pack bags and containers tightly.
- it is better to freeze in small batches, instead of one large bag of vegetables, it is better to make several small ones.
And, probably, everyone already knows that re-freezing after defrosting is not allowed.
At a temperature in the freezer of -18 degrees, frozen foods can be stored for a year, at a temperature of -8 degrees - about three months.
Small cherry tomatoes can be frozen whole, while large tomatoes (it is better to choose dense, fleshy fruits) should be cut into slices or circles.
Lay the chopped tomatoes in a single layer on a cutting board or a tray covered with cling film, place in the freezer for a couple of hours, and then, when they are frozen, pour them into a bag, tie tightly, and store in the freezer.
Tomatoes frozen in this way can be used in winter for cooking, stews, soups, sauces. For salads, tomatoes after defrosting are not suitable.
By the way, the preparation of frozen vegetables takes less time than the preparation of fresh ones.
You can also freeze tomato puree (tomatoes rolled in a meat grinder or blender) in small containers or plastic cups, which in winter, when added to borscht soups, will give them a unique flavor of summer.
Save vitamins correctly!
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