Roma tomatoes go on sale here periodically. In fact the last couple of weeks, they have been on sale for 99 cents a pound. When they are on sale, I buy them in bulk. Once home, I wash them and dice them. There really is no reason to remove the skin or worry about the seeds. Then I divide them into 1 3/4 cup sections (which is the amount contained in a 15 oz. can) and freeze them to use as needed.
This is not only frugal, but it gives me to complete control over the quality of tomatoes and their packaging. I use 2 cup glass Pyrex containers to freeze my diced tomatoes, but you can also use sandwich bags if you don’t have freezer safe containers available.
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Linda says
I just put some in the freezer today thanks
Candy Tavill says
I cooked a load last summer, now I’ll just dice them, quicker and easier whilst still retaining all the goodness. Thanks for the tip.
corinna says
Would roma tomatoes make a good pico de gallo after they have been frozen?
wendy says
should i take skin off cherry tomatoes before freezing
Alea says
I leave the skin on.
Beth @ Aunt B's Kitchen says
Good post. 🙂 Frozen tomatoes are great, especially if you have a bounty from your garden. They are one of the reasons I covet a larger freezer. 😉
April @ The 21st Century Housewife says
This is such a great frugal idea! I am looking forward to trying it out!
Kelly says
We’ve started cooking and freezing our own beans to avoid the BPA and salt, but didn’t know tomatoes would be okay in the freezer. We’ll have to give it a try.
Thanks for sharing!
Jane Anne says
This is wonderful. I have several extra tomatoes right now. Also, I read an article awhile back about how canned tomatoes are bad for you and I’ve been planning to chop up some of my own. I hadn’t thought about freezing them. Perfect! Here’s the article: http://www.foxnews.com/health/2011/12/01/7-foods-should-never-eat/
Alea says
Thanks for sharing the link!
Mandy says
When I cook tomatoes for sauces, if I leave some skin on, it always stands out. Are roma tomatoes different?
Alea says
We don’t mind the skin and since I make chunky sauces, the skin blends in. If you want a smooth sauce, you can use a blender or an emersion blender to incorporate the skin into the sauce. That is what I do when I make apple or pear sauce.
Kristi says
Do you cook them first, or put them in raw?
Alea says
I put them in raw. Then I add them to dishes that I will cook like chili or spaghetti.