Fresh tomatoes are a summer staple throughout the U.S. Because they are highly perishable, they have the the best flavor when grown and consumed locally. Tomatoes shipped to U.S. markets in winter are often bland, so home cooks sometimes preserve fresh tomatoes for later use. Some cooks can tomato sauces and salsas, but the easiest preservation method entails freezing tomatoes when they are fresh. Frozen fresh tomatoes keep for 6 to 8 months, as long as you preserve them carefully to avoid freezer burn. Try this next time you have an excess of tomatoes on-hand.
Fill a large bowl about halfway with a mixture of water and ice. Set aside the ice water. Fill a large saucepan about halfway with water. Place on a stove burner, and turn to high heat. Let the water heat while you prepare the tomatoes.
Return to the water pot to check its boiling status. Once the water reaches a rolling boil, turn the heat down to medium to preserve a medium boil.
Plunge the tomatoes into the ice water bowl to stop the cooking process. Leave tomatoes in the cold water for about 5 minutes, until the centers become cool. Remove the whole tomatoes from the ice water. Dry with a paper towel or dish towel.
Stack the bags of tomatoes in your freezer for later use.