Easy Italian Freezer Tomatoes

It’s that time of year when gardeners are picking more tomatoes than they can eat. I’m always looking for a way to use them as  fast as possible, but I ended up with a few pounds last week and no exit strategy. I am not interested in boiling and peeling mine, especially since I only grow Juliette or cherry varieties that are small. So I decided to do my stand-by preserving method: baking and freezing with an Italian twist! The prep will take just a few minutes, but plan for a day you will be around for at least an hour and half for them to sloowwwllyy bake.

These tomatoes are a juicy addition to pastas, especially if you freeze them and add them in the winter when you are craving fresh tomatoes. The spices add a bite to your Italian cooking to perk up your meals.

Easy Italian Freezer Tomatoes Ingredients

Easy Italian Freezer Tomatoes Ingredients


  • Fresh, small tomatoes
  • Olive oil
  • Italian seasoning mix or pizza seasoning
  • Parchment paper

Step 1:

Cut tomatoes on a parchment-lined tray.

Cut tomatoes on a parchment-lined tray.

Preheat your oven to 275 degrees. Wash and scrub tomatoes, especially if you just picked them. Allow to dry. Then cut them into halves or if you have

larger tomatoes (Juliette varieties) you can cut them into thirds. Click here for a quick trick for cutting in halves that will save you prep time–also great for grapes!

Step 2:

In a large bow, drizzle enough olive oil to coat your tomato halves. Mix the tomatoes in the bowl until all tomatoes are lightly covered in olive oil. Lay the tomatoes out on a parchment lined tray with the cut sides facing up.

Top tomatoes with delicious spices!

Top tomatoes with delicious spices!

Step 3:

Lightly sprinkle the tops of the tomatoes with Italian seasoning to taste.

When the skins are wrinkled they are ready!

When the skins are wrinkled they are ready!

Step 4:

Place tomatoes in the preheated oven and set the timer for 90-120 minutes. Check the tomatoes every 20 minutes and once the skins start to get a little bit wrinkly they are ready. You can keep them juicy like I did if you bake for about 90 minutes OR if you want more of a sun dried tomato you will want to bake for much longer (3-4 hours) until they dry and flatten.

Baked Italian Tomatoes

Baked Italian Tomatoes

Step 5:

Allow to cool. The tomatoes are ready to be used immediately or prepped for freezing. If freezing, remove them and place on another tray (or remove the parchment and place them on the same tray) and place in your freezer so they can freeze individually.

Step 6:

After they are frozen through, pick off the tray individually and place into a freezer bag or foodsaver bag. You can now pop them into your dishes throughout the year for a fresh from the garden taste.

Enjoy and don’t forget to subscribe for more recipes, fitness and fun!

Easy Italian Freezer Tomatoes

Easy Italian Freezer Tomatoes

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