How to Freeze Pureed Tomatoes With Ease: Preserve garden tomatoes without canning and enjoy healthy winter sauces, soups, and stews.

Endless tomato canning is not my favorite activity. And yet, all the delicious tomatoes from the garden need to be preserved somehow so that they all don’t go to waste. I saw this hack on Instagram, and when the tomatoes started flooding my kitchen, I decided to pull the trigger and try it.

The results? Incredible! Learning how to freeze pureed tomatoes has been a game changer in my homestead kitchen. I am excited for a winter full of tomato sauce, tomato soup, and stews, but without all the canning!

Why You’ll Love This Recipe

Simple and stress-free: This method skips the headache of endless canning and keeps things super easy. Instead of spending hours over a hot water bath, you get to enjoy a no-fuss way to store fresh tomatoes. It’s perfect for those days when tomato season is in full swing and your kitchen is flooded with tomatoes from the garden. A quick blend and freeze, and you’re all set for winter without the canning marathon.
Ready for winter meals: This tomato-preservation hack means you’ll always have a stash of homemade tomato puree waiting in the freezer, just in time for cozy soups, pasta sauces, and hearty stews. No more scrambling for fresh tomatoes when you’re craving that comforting taste mid-winter. With this on hand, you’re set to make your favorite recipes all winter long.
Great way to cut waste: This recipe lets you save tomatoes you can’t cook now without letting any go to waste. Just blend, pour, and freeze! It’s a great way to enjoy every bit of your garden’s bounty, even the extras. You’ll feel good knowing that not a single one went unused.
Easy way to control consistency: Freezing allows you to keep the thick puree just the way you like it. No waterlogged tomatoes ever again! When you’re ready to use your puree, you’ll have exactly the right texture to start with, whether you’re cooking up a smooth sauce or adding to a dish for a rich tomato flavor.

What You’ll Need

large tomatoes
Beverage dispenser jar with a spigot

How to Freeze Pureed Tomatoes

Cut your tomatoes so that they fit in your blender. Don’t overfill, otherwise they won’t blend properly.
Once fully blended, pour into your beverage dispenser jar.
Place in the fridge overnight.
In the morning, the pureed tomatoes will have settled on the top, with a thick layer of liquid on the bottom
Sit the beverage dispenser on the edge of your sink, open the spigot, and drain off all the excess liquid.
Then open the top of the jar and ladle out the tomato puree into freezer bags.
Be careful not to overfill, and make sure to place them on a flat surface, even in the freezer (you can use a cookie sheet if you need a more even surface)
Once frozen, you can transfer them to any spot in your freezer.

FAQ

The best varieties for pureed tomatoes are paste tomatoes like San Marzanos or Romas. These varieties have fewer seeds and more flesh, giving you a smoother puree. If you use cherry tomatoes or other juicier kinds, expect a thinner consistency that might require a bit more straining for that thick puree.

Blanching in boiling water isn’t required, but it’s a preferred method if you want to peel tomatoes easily for a smoother frozen puree. Simply submerge them in ice water after boiling to slip off the skins quickly. Note that this step is optional and depends on your texture preference.

For a richer flavor, add a splash of tomato juice when pureeing, or blend in some cooked garlic for extra depth. You can also use leftover tomatoes from other recipes—just toss them into the puree to reduce waste. Adjust the puree’s thickness by straining more or less liquid to match your needs.

Yes, you can puree whole tomatoes with skins on to save time. However, if you prefer a super-smooth texture, a food mill is a helpful tool for straining out the tomato skins after blending, giving you a velvety finish without peeling each tomato.

Start by warming the puree in a saucepan over medium-high heat and add a splash of vodka (about ¼ cup per 2 cups of puree). Let it simmer until the alcohol cooks off, about 10 minutes. Then, stir in a generous amount of heavy cream and a sprinkle of parmesan cheese for a creamy, tangy flavor.

Season with salt and pepper, and finish with a dash of red pepper flakes if you like a little heat. This vodka sauce pairs beautifully with pasta and brings out the fresh flavor of your garden tomatoes, even in the middle of winter.

Tips

1. Use ripe tomatoes:

For the best results, preserve tomatoes at peak ripeness. This is the best way to ensure a rich flavor in your homemade tomato purée, as ripe tomatoes blend really smoothly and freeze well.

2. Drain excess liquid:

After refrigerating the puree overnight, drain the bottom layer of liquid to keep a thick purée. This step makes the puree perfect for hearty dishes like pasta sauce and pizza sauce.

3. Lay bags flat for freezing:

Place the ziplock freezer bags of puree on a baking sheet in a single layer for even freezing. This easy method saves freezer space and helps prevent freezer burn.

4. Label:

Mark each bag with the date and contents, especially if you make multiple batches. This way, you’ll enjoy your frozen tomatoes all season, whether you’re making soup or a batch of tomato paste.

How to Store Pureed Tomatoes

Refrigerate in an airtight container after draining and pureeing to preserve that fresh tomato flavor.
For longer storage, freeze portions in freezer-safe containers or ziplock bags so you’ll have rich, tomato puree ready to go for pasta sauces, soups, or stews all winter.
Thawing: When you’re ready to use the stored puree, just thaw in the fridge overnight and stir into your favorite recipes.

How to Freeze Pureed Tomatoes {Easy Preservation Hack}

How to Freeze Pureed Tomatoes With Ease: Preserve garden tomatoes without canning and enjoy healthy winter sauces, soups, and stews.

Materials

Large tomatoes
Beverage dispenser jar with a spigot

Instructions

Cut your tomatoes so that they fit in your blender. Don’t overfill, otherwise they won’t blend properly.
Once fully blended, pour into your beverage dispenser jar.
Place in the fridge overnight.
In the morning, the pureed tomatoes will have settled on the top, with a thick layer of liquid on the bottom
Sit the beverage dispenser on the edge of your sink, open the spigot, and drain off all the excess liquid.
Then open the top of the jar and ladle out the tomato puree into freezer bags.
Be careful not to overfill, and make sure to place them on a flat surface, even in the freezer (you can use a cookie sheet if you need a more even surface)
Once frozen, you can transfer them to any spot in your freezer.

Notes

Why You'll Love This Recipe

Simple and stress-free

This method skips the headache of endless canning and keeps things super easy. Instead of spending hours over a hot water bath, you get to enjoy a no-fuss way to store fresh tomatoes. It’s perfect for those days when tomato season is in full swing and your kitchen is flooded with tomatoes from the garden. A quick blend and freeze, and you’re all set for winter without the canning marathon.

Ready for winter meals

This tomato-preservation hack means you’ll always have a stash of homemade tomato puree waiting in the freezer, just in time for cozy soups, pasta sauces, and hearty stews. No more scrambling for fresh tomatoes when you’re craving that comforting taste mid-winter. With this on hand, you’re set to make your favorite recipes all winter long.

Great way to cut waste

This recipe lets you save tomatoes you can't cook now without letting any go to waste. Just blend, pour, and freeze! It’s a great way to enjoy every bit of your garden’s bounty, even the extras. You’ll feel good knowing that not a single one went unused.

Easy way to control consistency

Freezing allows you to keep the thick puree just the way you like it. No waterlogged tomatoes ever again! When you’re ready to use your puree, you’ll have exactly the right texture to start with, whether you’re cooking up a smooth sauce or adding to a dish for a rich tomato flavor.

Tips

Use ripe tomatoes: For the best results, preserve tomatoes at peak ripeness. This is the best way to ensure a rich flavor in your homemade tomato purée, as ripe tomatoes blend really smoothly and freeze well.

Drain excess liquid: After refrigerating the puree overnight, drain the bottom layer of liquid to keep a thick purée. This step makes the puree perfect for hearty dishes like pasta sauce and pizza sauce.

Lay bags flat for freezing: Place the ziplock freezer bags of puree on a baking sheet in a single layer for even freezing. This easy method saves freezer space and helps prevent freezer burn.

Label: Mark each bag with the date and contents, especially if you make multiple batches. This way, you’ll enjoy your frozen tomatoes all season, whether you're making soup or a batch of tomato paste.

Storage

Refrigerate in an airtight container after draining and pureeing to preserve that fresh tomato flavor.

For longer storage, freeze portions in freezer-safe containers or ziplock bags so you’ll have rich, tomato puree ready to go for pasta sauces, soups, or stews all winter.
Thawing: When you're ready to use the stored puree, just thaw in the fridge overnight and stir into your favorite recipes.