How to freeze tomatoes?

Question

I just got a ton of tomatoes off my friends plants. Most of them are green, but the frost has hit so we are trying to save them.

So I am putting them in paper bags and waiting for them to turn red.

here is my question: I am planning on throwing them in the blender to puree them after they are ripe. Then i am going to freeze the puree into ice cube trays. Then take the tomato cubes and store them in a freezer bag. that way anytime I need some tomato for a dish, I have some on hand in easily usable portions.

Do I have to cook the puree before I freeze it or can i freeze it raw? I would rather freeze it raw.

Answer 1

Blanch the whole tomatoes before your puree them. Then you can just freeze the puree.

Blanching will halt some enzymatic processes* & will help loosen the skin so you can peel them before pureeing them.

*Reasons for blanching veggies:
"Blanching is a technique that is used primarily for vegetables. There are several reasons for using this technique. Blanching is commonly done before freezing vegetables. Blanching vegetables before freezing captures their peak color and flavor and helps to preserve vitamins and minerals. It also slows the action of enzymes, which causes vegetables to ripen. The technique can also be used to remove any remaining soil and kill bacteria on the vegetables. Blanching is also done to soften vegetables before serving. Some vegetables are blanched so that their skins are easier to remove, such as tomatoes.

Blanching is done by immersing the vegetable in boiling water or steaming them briefly. Immediately after boiling or steaming, drain and immerse in ice water to stop the cooking process. Blanching times vary for different vegetables. To view a table of blanching times for different types of vegetables: CSU Coop. Ext.: Freezing Vegetables "
http://www.ctahr.hawaii.edu/consumerhelpline/chfruitveg.htm#fv3

http://www.helium.com/tm/619599/blanching-vegetables-submitting-briefly
http://www.wisegeek.com/in-cooking-what-is-blanching.htm

Answer 2

The answer above is probably right. I have an excess of tomatoes every year. I just quarter them and freeze in quart size bags. I usually add them to soups or sauces and I have to fish out the skins. In order to peel them, you need to blanch them. I have never pureed them so don't know if you will have a problem with the skins not pureeing. (sp?)
I believe your methods will work just great. My methods hasn't killed us yet and I've been doing it for 20 years.