Can you freeze cherry tomatoes?
Yes. Cherry tomatoes freeze well, as long as you plan to cook with them afterward. Freezing breaks down the cell walls, so thawed tomatoes are soft and watery and will not slice or hold their shape like fresh ones. That makes them a poor choice for salads and a good one for soups, stews, sauces and pan dishes.
Their small size is an advantage. Unlike large tomatoes, they can go into the freezer whole, with no peeling, coring or chopping. The three methods below range from almost no effort to a bit of cooking, and each suits a different use.
Which method should you choose?
| Method | Effort | Best for | Texture after freezing |
|---|---|---|---|
| Whole and raw | Very low | Soups, stews, quick pan sauces | Soft; skins burst as they cook |
| Slow-roasted | Medium | Pasta, grain bowls, pizza, dressings | Concentrated, jammy |
| Roasted sauce | Medium | Pasta sauce, braises, shakshuka-style dishes | Smooth, ready to heat |
If you are short on time at harvest, freeze them whole and decide later. If freezer space is tight, roasting or making sauce reduces the volume considerably. If you would rather not use the freezer at all, see preserving cherry tomatoes for pickling options.
Recipe 1: Whole raw cherry tomatoes
You need: cherry tomatoes, a rimmed baking sheet, and freezer bags or containers.
- Wash the tomatoes and dry them thoroughly. Surface water turns into ice crystals and makes them clump.
- Remove the stems and discard any that are split, moldy or damaged.
- Spread them in a single layer on a baking sheet. Freeze until solid, usually a few hours.
- Pack the frozen tomatoes into freezer bags or rigid containers. Press out the air, seal, and label with the date.
Because they were frozen separately first, you can scoop out exactly as many as you need.
How to use them: Add them straight from the freezer to hot soups, stews or a skillet sauce. They collapse as they heat and release their juices. The skins may separate from the flesh, which is harmless in a cooked dish.
Recipe 2: Slow-roasted cherry tomatoes
Roasting concentrates the sugars and drives off water before the tomatoes ever reach the freezer, which helps the texture.
You need: about 2 pints cherry tomatoes, olive oil, salt, pepper, and optional herbs.
- Heat the oven to a low temperature. Many recipes use roughly 250 to 300°F (120 to 150°C).
- Halve the tomatoes and toss them on a parchment-lined sheet with a little olive oil, salt, pepper and herbs. Garlic is optional (see the safety notes below).
- Roast until shrunken and slightly blistered. Depending on size and temperature, this can take from about an hour to a few hours.
- Cool completely.
- Freeze on the tray until firm, then transfer to a freezer bag or container.
How to use them: Add them to pasta, grain bowls, pizza, or blend them into a dressing or spread.
Recipe 3: Roasted cherry tomato sauce
This is the most useful option if you want a ready-to-use product.
- Toss cherry tomatoes with a little olive oil, salt and a few peeled garlic cloves in a baking dish.
- Roast at a moderate temperature (many recipes use about 300°F or 150°C) until the tomatoes burst and the juices are bubbling.
- Blend or mash with the pan juices. For a smoother sauce, press it through a sieve to remove the skins.
- Cool the sauce quickly, then pour it into freezer-safe containers. Leave about half an inch of headspace so the sauce can expand as it freezes. Silicone block molds work well for single portions.
- Freeze, then label with the date.
How to use it: Thaw it in the refrigerator or warm it gently from frozen in a skillet. A splash of pasta cooking water helps it cling to noodles.
How to roast cherry tomatoes
Roasting is forgiving. Cut tomatoes in half so they release moisture, toss them with a little oil and salt, and spread them in a single layer so they roast rather than steam. Lower temperatures and longer times give a jammy, sweet result. Higher temperatures finish faster but can scorch the edges and the garlic. Watch them near the end and take them out when they are collapsed and lightly caramelized.
Thawing and cooking with frozen cherry tomatoes
- Raw whole tomatoes: Cook them from frozen when possible. If you thaw them, expect a lot of liquid; drain or simmer it down.
- Roasted tomatoes and sauce: Thaw overnight in the refrigerator, or reheat directly in a pan.
- Do not refreeze thawed tomatoes or sauce that has been sitting out. Plan your portions so you only thaw what you will use.
How long frozen cherry tomatoes keep
Properly packed food stays safe in a freezer held at 0°F (-18°C), but quality gradually declines. Tomatoes tend to lose flavor and color over time, especially if air gets into the package. Tested guidance from the USDA and the National Center for Home Food Preservation (NCHFP) is the best reference for frozen-storage times; as a practical rule, aim to use frozen tomatoes within several months, and always before the next harvest. Label every package with the date.
Food safety notes
- Cool before freezing. Let roasted tomatoes and sauce cool, ideally within a couple of hours of cooking, and do not leave them sitting at room temperature for long periods.
- Be careful with garlic and oil. Garlic stored in oil at room temperature is a known botulism risk. If you roast tomatoes with garlic and oil, keep the finished product refrigerated or frozen, and do not store it on the pantry shelf. Follow tested guidance from the NCHFP for any preserved garlic-in-oil product.
- Freezing is not canning. Frozen tomatoes must stay frozen; none of these recipes make a shelf-stable product.
- Discard any tomatoes with mold or an off smell before freezing.
What about green cherry tomatoes?
Unripe tomatoes are not the same as ripe ones in flavor or texture, and freezing guidance for them is much thinner. If you have a surplus of green tomatoes, consult an extension service or the NCHFP for tested recipes, such as pickled or relish recipes, rather than improvising. Green tomatoes can also sometimes ripen indoors if kept in a cool spot.
Are cherry tomatoes a fruit or vegetable?
Botanically, a tomato is a fruit because it develops from the flower’s ovary and holds seeds. In the kitchen, and in most food-preservation guidance, tomatoes are treated as a vegetable. Either way, the freezing methods above work the same.
FAQ
Do I need to blanch cherry tomatoes before freezing? Not for the whole raw method. Blanching is mainly used to loosen skins on larger tomatoes, and cherry tomatoes are usually cooked in dishes where the skin does not matter.
Can I use frozen cherry tomatoes in a salad? It is not recommended. They will be soft and watery after thawing.
Why are my frozen tomatoes clumped together? They were probably wet when frozen or went straight into a bag without a tray-freezing step. Dry them well and freeze them in a single layer first.
Can I freeze tomatoes in olive oil? Roasted tomatoes tossed in a small amount of oil freeze fine. Avoid storing oil-packed tomatoes or garlic at room temperature.