• Wash all tomatoes and remove any stems. Tomatoes can be frozen whole, diced, or sliced, depending on preference. Use any frozen tomatoes within 1 year.

For Diced Tomatoes (recommended for most uses later):

• Cut tomatoes into quarters and remove the core. Remove as many seeds as possible, then chop tomatoes into desired size.
• Measure tomatoes into portions as desired, then place in freezer bags by the portion (recommend 1 or 2 cup increments). Remove any excess air and position tomatoes flat for easier storage. Diced tomatoes will stick together in the freezer, but portioning them out now makes it easier to use them later. Use in sauces/soups.

For Whole Tomatoes (best with Romas or other small, sturdy varieties):

• Use a small sharp knife to remove the top/tough core from tomatoes.
• Place tomatoes on a large parchment or foil lined sheet tray and let freeze completely. Make sure tomatoes aren't touching. (large tomatoes need about 4 hours, while smaller cherry tomatoes need 2 hours)
• Place frozen tomatoes in freezer safe bag or container and remove excess air. Use in place of stewed tomatoes or stuffed tomatoes. No need to thaw before cooking but tomatoes will retain lots of moisture.

For Sliced Tomatoes (use on pizzas, tarts, in fajitas, etc.):

• Remove top and bottom of tomatoes. Slice into desired thickness.
• Spread slices onto a parchment or foil lined sheet tray, avoiding touching.
• Freeze for 2 to 3 hours, until solid. Place a small piece of parchment or wax paper between slices and freeze in an airtight container or bag, removing excess air.
• To use frozen slices: thaw at room temperature on a cooling rack set over a sheet tray (to help remove excess liquid). Once thawed, salt liberally to draw out remaining liquid and use as desired. This won't replace fresh sliced tomatoes in sandwiches, etc, but gives great fresh flavor to cooked dishes such as pizza.