Yes, cherry tomatoes can be frozen whole, offering a simple way to preserve a large harvest. The process is straightforward and does not require blanching, peeling, or chopping, making it an efficient method for long-term storage. However, freezing fundamentally alters the texture, making them unsuitable for eating fresh after thawing. This change is a consequence of the tomato’s high water content (around 95%).
Preparing and Freezing Cherry Tomatoes
The first step is to select firm, unblemished fruit and rinse them thoroughly under cool water to remove dirt or debris. Drying the tomatoes completely is necessary, as residual moisture turns into ice crystals that cause freezer burn and accelerate degradation. Laying the washed tomatoes out on a clean towel or paper towels until they are fully dry is the best practice.
The most effective method for freezing whole cherry tomatoes is called “flash freezing” or “tray freezing.” This involves spreading the clean, dry tomatoes in a single layer on a rimmed baking sheet lined with parchment paper. The sheet is then placed in the freezer for one to two hours, or until the tomatoes are frozen solid. This technique prevents clumping, allowing you to easily remove only the amount you need later.
Once the tomatoes are frozen solid, they should be transferred quickly to a freezer-safe container, such as a heavy-duty freezer bag or an airtight container. Remove as much air as possible before sealing to prevent freezer burn, which compromises flavor and texture. Labeling the container with the date is recommended, as properly stored frozen cherry tomatoes maintain their best quality for six to eight months, though they can last up to a year.
Texture Changes and Thawing
The primary consequence of freezing cherry tomatoes is a significant change in texture due to their high water content. When the water inside the tomato cells freezes, it expands, causing the cell walls to rupture. This cellular damage is irreversible, meaning that once the tomatoes thaw, they will not retain their original firm, plump structure.
The resulting texture is soft, mushy, and deflated, often described as a “bag of juice” with loose skin. This is why thawed cherry tomatoes are not suitable for applications like salads or fresh snacking, where a crisp texture is desired. When ready to use them, it is best to add the tomatoes directly to a hot dish while they are still frozen.
Using the tomatoes straight from the freezer is recommended for most cooked applications, as it bypasses the need for a separate thawing step. If you must thaw them, the resulting liquid should be retained, as it contains concentrated tomato flavor. Thawing them on the counter is not advised for food safety reasons, and the mushy texture will be immediately apparent.
Culinary Uses for Frozen Cherry Tomatoes
The soft texture of frozen cherry tomatoes makes them perfectly suited for cooked dishes where they are intended to break down anyway. They are an excellent ingredient for making sauces, as they quickly release their juices and pulp when heated. This makes them ideal for pasta sauces, pizza sauces, or a simple pan sauce for chicken or fish.
Frozen cherry tomatoes also work well when added to soups, stews, and chili, where their breakdown contributes a sweet, acidic depth of flavor to the broth. They can be tossed directly into the pot during the last 10 to 15 minutes of cooking, allowing them to integrate into the dish. Another popular use is roasting, where the frozen tomatoes can be tossed with olive oil and seasonings and placed in a hot oven. The heat causes them to burst and caramelize, concentrating their natural sweetness for a flavorful side dish or topping.