Whole and Unpeeled

1. Check each tomato for blemishes, soft spots or discolorations. Blemished tomatoes should not be frozen whole. Soft spots and discolorations are signs of possible rot.

2. Rinse whole tomatoes in clean, running water. University of Nebraska-Lincoln extension agent Alice Henneman advises against washing tomatoes in a sink because the stem scar can absorb contaminated water.

3. Use a paring or utility knife to remove the stem scar.

4. Fill a freezer bag two-thirds full and press the zipper lock together to make a tight seal or fill a plastic container to within 1 inch of the top and close the lid.

5. Lay single bags on their sides in the freezer until firm. Once they are fully frozen, the bags can be stacked. Containers can stack immediately.

Whole and Peeled

1. Select unblemished tomatoes as before. Plunge whole tomatoes into rapidly boiling water for one full minute. This is called blanching. Remove the tomatoes from the boiling water using a slotted spoon.

2. Plunge blanched tomatoes into a bowl of ice water to loosen and remove the skins. Tomato farmer Blake Slemmer removes the skins because they "...become tough and chewy..." during cooking. He also advises removing the seeds and draining the tomatoes because it will shorten cooking time later.

3. Place in freezer bags until the bag is 2/3 full and seal. Leave a 1-inch headspace if using a plastic container.

4. Add tomato juice or sauce to each bag or container if desired, even with the tops of the tomatoes.

5. Prop the bags upright until frozen solid if you added juice.