How to Peel Tomatoes Without Blanching: The Easy Freezer Method I Swear By

Skip the boiling and ice baths! Learn how to peel tomatoes without blanching using this simple freezer-and-warm-water trick that actually works.

If you’re like me, by late summer the tomato harvest is in overdrive. You’ve got baskets overflowing, and that peeling step looms like a mountain. The traditional blanch-and-ice-bath method works, but it’s messy, time-consuming, and feels like just one more chore on a long list.

There’s a simpler way, and it doesn’t involve boiling anything. Just freeze your tomatoes and peel them later using warm water. No boiling, no ice baths, no nonsense. I’ve used this for years and I swear it’s the easiest way I’ve found to skin tomatoes.

If you’re swimming in end-of-season tomatoes, you might also like my post on how to ripen green tomatoes indoors before frost hits for those stragglers that won’t turn red on the vine.

Here’s how I do it and what to do once those skins are off.

Why Freezing Works (and When It Might Not)

When tomatoes freeze, the water inside them expands and loosens the skin so it practically slides off once warmed.

Just keep in mind, this works best when your tomatoes are ripe but still firm, not too mushy. It works especially well with Roma, plum, and other medium-sized tomatoes since they hold their shape better. For giant beefsteaks, you may have to pinch or squeeze more, but it’s still far easier than boiling.

Freezing does change the texture a bit, softening the fruit and causing some juice separation. That’s why I use this method for sauce, soup, or canning. Anything where you care more about taste than presentation. Once you’ve peeled your tomatoes, you’ll be ready to turn them into sauce. If you want to turn those peeled tomatoes into something delicious, check out my canning-friendly salsa recipe. It’s a simple and delicious way to put up your harvest.

How I Peel Tomatoes Without All the Boiling and Fuss

Once you’ve got your tomatoes gathered, the rest couldn’t be simpler. This isn’t one of those fussy kitchen jobs that leaves you sweating over a pot of boiling water. Here’s how I do it with just a freezer, warm water, and a few minutes to spare.

1. Pick Your Tomatoes. Choose firm, healthy tomatoes. Discard any that are bruised or moldy. Overripe ones will fall apart after thawing.
2. Freeze Them Whole (Don’t Overthink It). I don’t even wash mine. Just pop them into freezer bags, stem end and all. If your harvest is big, freeze them in smaller batches. Whatever fits easily in a gallon bag.
3. Get Your Water Ready. Fill your sink or a large bowl with warm (not hot) water, about the temperature of a bath. I keep one bowl for the skins and another for the peeled tomatoes.
4. Work Quickly. Drop the frozen tomatoes into the warm water and give them a gentle swish so all sides make contact. Don’t let them sit too long or the flesh will soften.
5. Squeeze the Fat End. Find the end opposite the stem, give it a gentle squeeze, and the skin will pop right off. If a small patch remains, pinch it to remove.
6. Drain, Bag, and Stash for Later. Place the peeled tomatoes into a bowl or pot and discard the skins. Use them right away or tuck them back in the freezer in portions big enough for a batch of sauce. If you’d rather take your tomato preservation a little further, try making homemade tomato paste that’s richer and better than canned.

On a slow, rainy day last season, I did thirty pounds this way while listening to a podcast. Have you listened to Amy Dingmann’s Farmish Kind of Life podcast? It’s one of my favorites.

If the video isn’t showing, your ad blocker’s probably doing its job a little too well. You can turn it off to watch the quick demo.

Troubleshooting and “What Ifs”

This method’s pretty reliable, but every once in a while something weird still happens.

If your skins don’t peel easily, the water was probably too hot or too cool. Adjust the temperature slightly and try again. If they turn mushy, they were probably a little too ripe or sat in the water too long. If you notice juice leaking, that’s normal. Frozen tomatoes release liquid as the cells burst. For extra-large tomatoes, cut a shallow slit first, then peel as usual.

Once They’re Peeled: How I Use Them

Once they’re peeled, they’re fair game for just about anything. Sauce, soup, salsa, you name it! I freeze them in easy-to-grab portions for quick meals, or cook them down when I’ve got time. And those skins? They still earn their keep. Compost them, give them to the chickens, or dry them into tomato powder for an extra hit of flavor later.

If you’re new to canning, my water bath canning tips will walk you through it so you can fill your pantry with jars of summer flavor.

Still Have Questions About Peeling Tomatoes?

Over the years I’ve gotten a lot of the same questions about this method. Let’s go through a few of the usual ones so you know what to expect.

Pin this simple freezer method to your preserving board, You’ll be glad you did when the tomatoes start rolling in.

Peeling tomatoes doesn’t have to be an all-day, sweaty kitchen project. This little freezer-and-warm-water trick changed tomato season for me. You save time, skip the boiling pots, and still end up with peeled tomatoes that are ready for whatever you’re cooking next. Once you’ve tried it, you’ll wonder why you ever bothered boiling water in August.

If you want to grow even better tomatoes next year, my post on 10 tomato-growing tips will get you started.

However you use them (sauce, soup, or salsa) you’ll love how easy this makes tomato season.