The small size and high water content of cherry tomatoes make them easy to freeze.If you wash and dry them thoroughly, throw them in a freezer-safe container, and find some room for them, there is no peeling or blanching involved.When you are ready to use your tomatoes, take as many as you need out of your freezing container and move them to the refrigerator or countertop until they thaw completely.
Step 1: Pick out ripe tomatoes.
You can separate the tomatoes to keep them together.Fruits with a vibrant, healthy color are the best to start with since freezing can cause tomatoes to lose their shape.After being frozen, they will retain more of their natural flavor and texture.If you see tomatoes that are discolored or otherwise imperfect, discard them or set them aside to use right away.
Step 2: The stems need to be removed from your tomatoes.
If you find a few prime tomatoes for freezing, inspect them carefully for remnants of the stems.To avoid damaging the tomato in the process, pinch them between your thumb and forefinger and twist them off.By hand, brush off any large pieces of debris, like leaf scraps or clods of dirt.Don't cut the stems of your cherry tomatoes.It's likely that they'll let out all of that juice.
Step 3: Put your tomatoes in a strainer.
There is a stream of cool water.As you wash them, give them an occasional light toss to make sure the water hits them all at the same time.When you are done, shake off the excess water.If you prefer, you can put your tomatoes in a container of water.Give them a quick rinse to remove any last traces of the dirty rinsing water.
Step 4: Allow the tomatoes to air dry or dry them with a paper towel.
Transfer your clean tomatoes to a layer of folded paper towels and pat them dry.You can dump them out and wait for them to dry.It is important to make sure that there is no standing water on your tomatoes when you freeze them.Excess humidity can lead to frost, which can cause tomatoes to clump or be spoiled before they're ripe.
Step 5: Place tomatoes on a large baking sheet.
When your tomatoes are dry, move them to a baking sheet and arrange them in rows.They need to be lying flat and not competing for space.If you are freezing large quantities of tomatoes, you may need to use a second or third baking sheet.If you are only preserving a small amount of tomatoes, spread them out so that there is enough room for both of them on the baking sheet.They will not be able to stick together.
Step 6: For 1-2 hours, put your tomatoes in the freezer.
Make sure the baking sheet is as flat as possible by finding a large area for it.You will know that your tomatoes have finished their first round of freezing when they become delicious little globes.You don't need to set a timer or keep an eye on your tomatoes.Give them a squeeze after the first hour.Allow them to cool down for another half hour or so, or until they are firm to the touch.The purpose of this preliminary freeze is to make them less likely to stick once they are placed in a smaller container together.
Step 7: Transfer your tomatoes to a container.
Place lightly-frozen fruits one by one in a permanent freezing container.By this time, they should be chilled so that you don't have to worry about sticking, so feel free to pack as many into your container as you can fit without fear.Make sure the bag you use is freezer-safe.The thicker the freezer bags are, the better they are at protecting your tomatoes from freezer burn.Storage containers made of plastic are ideal for storing small amounts of tomatoes.
Step 8: Tomatoes can be frozen for up to 6 months.
For around half a year, cherry tomatoes will stay good if properly frozen.It is best to keep an eye on them and use them before they start to show signs of aging, like accumulating frost.To know how long your tomatoes have been in cold storage, label your container or containers with the current day's date.If you have more cherry tomatoes than you know what to do with, freezing them is a great way to make them last all year.
Step 9: If you want to thaw your tomatoes, place them in a large open container.
There are many ways to use a baking sheet, a serving bowl, or a layer of paper towels.All that matters is that you have a way to keep your tomatoes warm.You can keep an eye on your thawing container by placing it in your refrigerator or countertop.It's a good idea to put a towel under a container with built-in drainage if you have frost on the tomatoes.It would be better if you didn't have a puddle to wipe up after.If you want to use them all up at once, you can thaw your tomatoes in the same container you froze them in.
Step 10: Leave your tomatoes out for a while.
Depending on the size of your tomatoes, the amount of moisture they contain, and the temperature in your kitchen, exact thawing times can vary.It will take less than an hour at room temperature.They will be ready to add to your favorite recipes once they regain their strength.Tomatoes can take 2 hours or more to thaw in the refrigerator.It is common for frozen cherry tomatoes to get a bit wrinkled as they thaw.This shouldn't affect their flavor or texture at all.It might make them less presentable when used in salads.
Step 11: You can speed things along by soaking your tomatoes in water.
If your tomatoes are not going to be part of a hot meal but you don't want to wait for them to thaw naturally, fill a large bowl or similar container with water that's just a tad warmer than room temperature and drop in your frozen tomatoes.The water will warm the tomatoes in as little as 6 minutes.If you use hot water, it could alter the flavor or texture of your tomatoes.
Step 12: If you want to cook with your tomatoes, put them out of the freezer.
If you want to add cherry tomatoes to your stew, sauce, or sauté immediately, you have the option of doing so.The way they look won't make a difference as they thaw.You can use your cherry tomatoes in a variety of dishes.Fruits and vegetables thaw as they thaw.It's wise to use less liquid than the recipe calls for in soups, stew, and sauces in order to keep them from coming out too watery.