Seal bags and place flattened in freeze to conserve space. Some of these methods require a bit of time, but none require special skills or anything terribly complicated. You don't want to keep a tomato that's about to go squishy sitting on a warm countertop. Blanch them, or not. Place 1 tablespoon of the lemon juice and 1 teaspoon of the salt in each Mason jar. It’s a fair amount of work, but it’s worth it! Wash and dip in boiling water for 30 seconds to remove skins. Unfortunately, when the colder months arrive, many of the tomatoes at the market are pink, dry, and bland. How to freeze tomatoes. Tomatoes will keep in the freezer for up to 10 months. (If you have difficulty using this form, please use our Contact Form to send us your comment, along with the title of this article. You don’t need any special canning equipment for freezing, in fact you may not … Using a small sharp knife, cut out the stem end from the peeled tomatoes. Personally, I do preserve my private tomatoes reserve in oil for months, but it requires experience and is not without risks, so I can’t suggest it: it is a personal choice, and it requires a long and meticulous method. Don’t jump to the conclusion that you must bottle all of your darlings in jars, because that may not be the best use for your tomatoes. You do not need to blanch them before freezing. FREEZE TOMATOES WHOLE WITH THE SKIN. Select firm, ripe tomatoes for freezing. When cool enough to handle, peel off the skins. If the tomatoes have a large center core (as some big beefy heirloom varieties do), use a small paring knife to cut the core out now.