Select firm, ripe tomatoes with a deep red color. Frozen tomatoes will have a mushy texture when thawed and are best for cooking in soups, stews, sauces, etc. If frozen raw, they can become watery and develop an off-flavor, so use as soon as possible. Tomatoes that are too ripe for canning, but free from decay can safely be frozen.
To freeze the tomatoes raw, wash and dip in boiling water for 30 seconds to loosen the skins. Core and peel. Freeze whole or in pieces. Pack into containers that are made for freezer use, leaving 1-inch headspace. Seal and freeze.
Freeze tomato juice by washing, sorting, and trimming vine-ripened tomatoes. Cut in quarters or eighths. Simmer 5 to 10 minutes, then press through a sieve. If desired, season with 1 teaspoon of salt per each quart of juice. Pour into containers, leaving 1½-inches headspace. Seal and freeze.
Tomatoes can also be stewed and then frozen. Wash and dip ripe tomatoes in boiling water as mentioned to loosen skins. Core, peel, and cut into quarters. Cover and cook until tender for 10 to 20 minutes. Place pan containing tomatoes in cold water to cool. Pack into containers, leaving 1-inch headspace. Seal and freeze.
Other tomato products can also be frozen. Prepare tomato sauce, puree, catsup and chili sauce according to recipes, cool rapidly, and pack into freezer containers, leaving headspace and freeze.