If you come across tomatoes that look wrinkly, discolored, or otherwise imperfect, discard them or set them aside to use right away.
While you’re at it, brush off any large pieces of debris, like leaf scraps or clods of dirt, by hand. Don’t try to cut the stems off of your cherry tomatoes. Doing so is likely to rupture their skins, letting out all of that flavorful juice.
You can also soak your tomatoes in a container of clean water for 5-10 minutes, if you prefer. Be sure to give them a quick rinse afterwards to remove any last traces of the dirty rinsing water. [4] X Research source
It’s important to make sure that there’s no standing water on your tomatoes once you’re actually ready to freeze them. Excess moisture will become frost, and frost can lead to clumping or even spoil your tomatoes prematurely.
You may need to use a second or even a third baking sheet if you’re freezing large quantities of tomatoes in bulk. If you’re only preserving a small amount of tomatoes and have some room left over on your baking sheet, spread them out so that there’s 1⁄4–1⁄2 inch (0. 64–1. 27 cm) of space between them. This will prevent them from sticking together.
There’s no need to set a timer or keep too close an eye on your tomatoes’ progress. Just give them a squeeze after the first hour. If they still feel squishy, let them cool out for another half hour or so, or until they’re firm to the touch. [8] X Research source The purpose of this preliminary freeze is just to make them less likely to stick once they’re placed in a smaller container together.
Make sure you use a bag that’s specifically labelled “freezer-safe. " Freezer bags tend to be a bit thicker than ordinary food storage bags, so they’ll do a better job of safeguarding your tomatoes against freezer burn. Plastic food storage containers are perfect for storing smaller amounts of tomatoes long-term.
Be sure to label your container or containers with the current day’s date so you’ll know how long your tomatoes have been in cold storage. [11] X Research source If a bountiful summer harvest gave you more cherry tomatoes than you know what to do with, freezing them is a great way to make them last and continue enjoying them all year-round.
Any frost that’s accumulated on the surface of the tomatoes may drip as it melts, so it’s a good idea to place a towel or layer of folded paper towels under colanders and other containers with built-in drainage. That way, you won’t have a puddle to wipe up afterwards. You can also let your tomatoes thaw in the same container you froze them in if you’re going to use them all up at once.
It may take 2 hours or more for your tomatoes to thaw completely in the refrigerator. It’s common for frozen cherry tomatoes to shrivel or wrinkle a bit as they thaw. This is totally normal, and shouldn’t affect their flavor or texture too much. It may make them slightly less presentable when used in raw dishes like salads, though. [14] X Research source
Avoid using hot water, as this could negatively alter the flavor or texture of your tomatoes.
Try sautéing your tomatoes in a pan with salt, pepper, and olive oil until they’re nice and blistered. Then, serve them on top of rice, other veggies, or fish. Toss still-frozen cherry tomatoes in stir-frys, casseroles, omelettes, and roasted vegetable medleys. [17] X Research source Frozen fruits and veggies release moisture as they thaw. For this reason, it’s wise to use roughly 5-10% less liquid than the recipe calls for in things like soups, stews, and sauces in order to keep them from coming out too watery.
