You can freeze tomatoes to extend their shelf life but the tomatoes do go mushy when thawed.
So the frozen tomatoes are best used in baked goods and cooking.
You'll already ruin the texture of your tomatoes by freezing them once.
If you refreeze them, you'll only ruin the texture further. Instead, try to defrost the amount you need at a time.
The only exception here is if you freeze tomatoes, defrost them and then cook them into a sauce you then want to freeze.
Tomatoes may be frozen raw or cooked, whole, sliced, chopped, or puréed.
Tomatoes do not need to be blanched before freezing.
Frozen tomatoes are best used in cooked foods such as soups, sauces and stews as they become mushy when they're thawed.
The best way to preserve fresh tomatoes is to.
Freezing is the easiest to way to preserve cherry tomatoes.
Drying preserves the colors and flavors of juicy heirloom varieties.
Partially dehydrated and frozen half-dried tomatoes can be used like fresh ones.
The tanginess of green tomatoes is best preserved in chutney.