The tomato growing season this year has been phenomenal, and the farmers’ markets are filled their rich abundance! If you’ve been tempted to preserve some of this bounty but aren’t equipped to can them, the UMaine Cooperative Extension gives an alternative in their short video, How to Freeze Tomatoes:
Tomatoes may be frozen whole, sliced, chopped, or pureed. Additionally, you can freeze them raw or cooked, as juice or sauce, or prepared in the recipe of your choice. Frozen or thawed tomatoes can be used in any cooked-tomato recipe. Tomatoes should be seasoned just before serving rather than before freezing; freezing may either strengthen or weaken seasoning such as garlic, onion, and herbs.
To peel frozen tomatoes, run them under warm water or let thaw naturally, and the skins should slip off easily. If using a vacuum system, freeze them on a tray first, then bag them and draw off the air, and return them to the freezer. This prevents the vacuum from crushing the tomatoes.