The Simple Method of Freezing Raw, Whole Tomatoes

My mother-in-law cans TONS of tomatoes each and every year. She is nice enough to pass along several jars to us for use throughout the winter months. We utilize most of the canned tomatoes from her in chili. This summer, we ended up with an abundance of fresh tomatoes ourselves, but I am not someone who enjoys (or even does well at) canning. So, I set out to research the method of freezing whole, raw tomatoes. And, I have to say that I am incredibly surprised at how easy the "process" is and how awesome it is to freeze tomatoes at summer's end.

The method is a quick and simple one. I was able to get six gallon-size freezer bags (with 6 - 7 large tomatoes in each bag) processed from start to finish in about an hour. (That's definitely quite a bit quicker than going through the canning process.)

Obviously, freezing tomatoes will change their consistency. The tomatoes work best - once thawed - used in recipes where the food will be cooked (soups, stews, chili and sauces). Using or serving the thawed tomatoes raw is not recommended as they will be a little mushy after their time in the freezer.