 There are many ways to preserve tomatoes for the winter. You can can them, dry them, freeze them, or make sauce from them.
Each method has its own set of pros and cons, and the best way to preserve your tomatoes will depend on how much time you have, how much space you have, and what kind of homestead kitchen equipment you have.
The best ways to preserve tomatoes include freezing them whole, dehydrating or freeze-drying them, canning them with a tested recipe, and turning them into sauce, paste, salsa, soup or ketchup. Choose your method based on how you plan to use the tomatoes, how much freezer and pantry space you have, and how much time you can spend preserving them.
Here are 16 preservation methods to consider if you have an abundance of tomatoes to save for winter and beyond. (Update July 2026 -this started out as 10 ways, then upleveled to 15 ways and I just thought of another one now.:) )
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Make Preserving Tomatoes Part of Your Routine
After living off the grid in Canada's far north for 11 years, I learned to treat food preservation as part of our regular kitchen routine instead of as one single huge seasonal job that makes me tired, hot and grumpy.Â
When I have extra tomatoes, I sort them by condition and by how soon I need to deal with them. I freeze ripe tomatoes when I'm short on time, set firm ones aside for meals, and use the softest ones for sauce. This simple system helps me waste less food without spending an entire day in the kitchen.
The Fastest Ways to Preserve Tomatoes
Over 35+ years of home cooking, I've learned (the hard way) that some preservation methods take hours, while others need only a few minutes of hands-on work. These simple options can help when tomatoes are ripening faster than you can use them.
Fastest Method
Wash whole tomatoes, remove the stems and freeze them on a tray. Once they're solid, move them to labelled freezer bags or containers.
Method That Needs the Least Equipment
Freezing tomatoes and making refrigerator pickles require little special equipment. You can start with freezer containers, jars and basic kitchen tools you already have.
Best Method for Long-Term Pantry Storage
Tested canning recipes provide reliable pantry storage without using freezer space. Freeze-drying can also provide long storage, but the equipment costs much more.
Best Method for a Mixed Harvest
Freeze the ripest tomatoes, dehydrate firm, meaty tomatoes and set aside sound tomatoes for canning. You don't need to preserve the entire harvest using a single method.
15 Ways to Preserve Tomatoes You Need to Know About
Now you might have one or two more ideas up your sleeve. But here are a bunch to get you started.
1. Can Whole Tomatoes
A simple way to preserve tomatoes is to can them whole. You can then use the canned tomatoes in many ways, such as in soups, sauces, or other dishes.
You can preserve whole tomatoes in a boiling-water canner, but you'll need to follow a current, research-tested recipe. Tomatoes vary in acidity, so current instructions call for bottled lemon juice, citric acid, or properly measured 5% vinegar to provide a safe acidity level.
Start with firm, disease-free tomatoes. Wash, blanch, peel and core them as directed in your chosen recipe. To blanch, dip the tomatoes in boiling water for 30 to 60 seconds, or until the skins split. Move them directly into cold water before removing the skins. Add the required acid to each jar, fill the jars and leave the specified headspace.
Processing time depends on your recipe, packing method, jar size, canning method and altitude. Follow the National Center for Home Food Preservation's directions for canning whole or halved tomatoes instead of using one processing time for every batch.
2. Make Dehydrated Tomatoes
Dehydrated or "sun-dried" tomatoes are a delicious way to preserve tomatoes for the winter. They can be used in salads, pasta dishes, in recipes like this one for sun-dried tomato bread, or as a simple snack. The process of making dehydrated tomatoes is time-consuming but mostly hands-off.
It's easy to get started dehydrating using a dehydrator, your wood stove, oven, or even a solar oven.
To make dehydrated tomatoes, start by washing and slicing the tomatoes. The thickness of the slices will determine how long they take to dry. Thinner slices will take less time than thick slices. Meaty paste tomatoes usually work well for drying because they contain less juice and fewer seeds than many slicing and heirloom varieties.
Place the tomato slices on a wire rack set over a baking sheet, and sprinkle with salt (optional). Then place the tomatoes in the oven set to the lowest possible temperature (usually between 200-225 degrees Fahrenheit).
Prop the oven door open with a wooden spoon to allow for air circulation.
Drying times will vary depending on slice thickness and oven temperature, but they usually take 8-12 hours. Once dried, store the tomatoes in an airtight container in your pantry.
3. Freeze-Dry Tomatoes
Freeze-drying removes more moisture than regular dehydrating and keeps tomatoes light and easy to store. It works well for slices, chunks, sauce and tomato powder.
Freeze-dried tomatoes can last much longer than frozen or dehydrated tomatoes when you package them in airtight containers with oxygen absorbers and store them in a cool, dry and dark place. However, a home freeze dryer costs far more than a dehydrator or basic canning equipment, so this method makes the most sense for families who preserve large amounts of food regularly.
Eat freeze-dried tomato slices as a snack, crumble them into meals or grind them into powder. You can also add water to rehydrate them for soups, sauces and stews.
Avoid promising a fixed shelf life such as 20 or 25 years. Packaging, moisture, oxygen and storage temperature all affect how long the food lasts.
4. Freeze Whole Tomatoes
One of the easiest ways to preserve tomatoes is to freeze them.
In fact, freezing fresh vegetables is a great way to make your kitchen garden bounty last for months.
To freeze tomatoes, start by washing and removing the stems. Then, put them in a single layer on a baking sheet in the freezer.
Once frozen, transfer the tomatoes to a freezer-safe bag or container. Label and date the bag before putting it back in the freezer.
5. Make Tomato Sauce
Tomato sauce is a versatile way to preserve tomatoes for the winter. It can be used on pasta, pizza, or as a dipping sauce (try it with hardtack and parmesan cheese.)
Add tomato sauce to your stash if you're looking for ways to build out your emergency stores and secure your food supply.
Making tomato sauce is relatively easy and can be canned or frozen.
To make tomato sauce, start by peeling and chopping the tomatoes. You can do this by hand or in a food processor. If you have time, save some tomato seeds to plant for next year.
Then, cook the tomatoes down in a large pot over low heat until they are soft and have released their juices.
Add any desired spices and seasonings, then use an immersion blender to puree the sauce. If you don't have an immersion blender, you can use a regular blender in batches. Just be careful not to fill the blender more than halfway full to avoid splattering.
If you want to can tomato sauce, use a tested tomato sauce recipe and follow its exact acidification, headspace and processing directions. Don't add extra onions, peppers or other low-acid vegetables unless the tested recipe includes them. Changes to the ingredient ratios can make a recipe unsuitable for water-bath canning.
Tip: if you haven't already, now is the time to invest in a good canning book. I own and recommend the Ball Canning Book of Home Preserving.
6. Make Tomato Paste
Tomato paste is a concentrated form of tomato sauce that can add flavor to dishes such as my 3 Bean Chili Recipe or my Turmeric Lentil Soup Recipe. It can be made at home or purchased at the store.
Making tomato paste is similar to making tomato sauce, but it takes longer because the tomatoes need to be cooked down further to concentrate the flavors. It can be canned or frozen in the same way.
7. Make Dried Tomato Powder
Dried tomato powder is a versatile way to add flavor to dishes. It can be used in soups, stews, sauces, or seasoning.
To make it, first, dehydrate tomatoes using the method above. Once dehydrated, grind the tomatoes into a powder using a food processor, blender, or coffee grinder. Store the powder in an airtight container in the pantry.
8. Make Barbecue Sauce
Barbecue sauce is a delicious way to add flavor to grilled meats. It can also be used as a dipping sauce or condiment. You can even can it in bottles instead for a more convenient way of storage.
There are many recipes for barbecue sauce, but they typically include tomatoes, vinegar, sugar, and spices.
To make it, cook the chopped tomatoes down in a pot over low heat until they are soft and have released their juices.
Add the remaining ingredients and cook the sauce over low heat until it has thickened. Then, use an immersion blender to puree the sauce.
Freeze homemade barbecue sauce if you've created or changed the recipe yourself. To store sealed jars at room temperature, use a research-tested canning recipe and follow its ingredient amounts, jar size and processing time exactly.
9. Make Tomato Soup
Tomato soup is a delicious way to use up excess tomatoes. Freeze homemade tomato soup for an easy meal later. If you want to can it, use a research-tested recipe developed specifically for home canning, especially if the soup contains extra vegetables, milk, flour or other low-acid ingredients.
There are also a lot of recipes for tomato soup, so feel free to experiment with different flavors. Some common add-ins include onion, garlic, carrots, celery, and spices.
10. Make Spicy Tomato Chutney
Spicy tomato chutney is a delicious condiment for sandwiches, burgers, or dipping sauce. It's a bit nontraditional in Western cuisine, but it's delicious and brings tons of flavor.
Making chutney is similar to making jam but includes a wider variety of ingredients. In addition to tomatoes, chutney usually includes onion, garlic, vinegar, sugar, and spices.
Start by cooking the chopped tomatoes in a pot over low heat until they are soft and have released their juices.
Add the remaining ingredients and cook the chutney over low heat until it has thickened.
11. Make Salsa
Salsa is a versatile condiment used on tacos, salads, or as a dip. Salsa is made with fresh tomatoes, onions, peppers, and spices, so it's a great way to preserve other vegetables from your garden.
Fresh salsa freezes well, although its texture may soften after thawing. For shelf-stable canned salsa, follow a tested recipe and don't change the amounts of tomatoes, peppers, onions, vinegar or bottled lemon or lime juice.
12. Make Ketchup
Ketchup is a delicious condiment used on sandwiches, burgers, or as a dipping sauce. And making your own ketchup is a great way to avoid additives in store-bought versions. It's a good choice for preserving tomatoes if your family loves it.
You can refrigerate or freeze your own ketchup. Use a tested canning recipe if you want to keep sealed jars at room temperature.
13. Pickle Tomatoes
Pickled tomatoes are a delicious way to preserve tomatoes for the winter. They can be used on sandwiches, burgers, or for snacks.
To make pickled tomatoes, wash them and slice them into bite-sized pieces. Place the tomatoes in a jar or container with a tight-fitting lid.
Heat vinegar, water, sugar, and spices in a small saucepan until the sugar has dissolved. Pour the mixture over the tomatoes, making sure to cover them completely. Let the tomatoes pickle for at least 24 hours before eating. Keep these quick-pickled tomatoes in the refrigerator. Don't store them at room temperature unless you've followed a tested canning recipe with the required vinegar strength, ingredient amounts and processing time.
Tip: If you're new to pickling, check out our posts on Pickling for Beginners and getting started with pickling vegetables.
14. Make Bloody Mary/Caesar Mix
If you know us in real life, you know that Dan's Caesar mix is famous in these here parts. A Caesar is what we call a Bloody Mary - I think it's a Canadian thing.
Regardless, if you love a good Bloody Mary (either alcoholic or as a virgin cocktail), make your own batch of Bloody Mary mix using fresh tomatoes. Freeze your homemade mix in meal-sized portions, or follow a tested tomato juice or vegetable juice canning recipe. Don't can an improvised mix unless its ingredients and processing method come from a research-tested recipe.
15. Make Your Own Frozen Pizzas
Making your own frozen pizzas is another great way to use up excess tomatoes. If you're used to making homemade pizza, you'll find this way of preserving tomatoes very easy: you freeze the pizza instead of baking it once it's put together.
Flash freeze it on a pizza pan first; then you can wrap it in plastic wrap - this helps keep the pizza together without the toppings sticking to the plastic.
16. Make Sun-Dried Tomato Pesto
Sun-dried tomato pesto is a delicious way to use up excess tomatoes. It can be used on pasta, pizza, or as a dipping sauce.
To make sun-dried tomato pesto, blend sun-dried tomatoes, garlic, olive oil, and spices in a food processor. Or use an old-fashioned hand-crank kitchen tool like a hand blender. Then, add fresh basil leaves and pulse until the pesto is smooth.
How I Decide Which Method to Use
Not every tomato needs the same preservation method. I make the decision based on ripeness, available time and how we'll use it later.
Freeze Tomatoes When You're Short on Time
Freeze whole tomatoes when they're ripe and you don't have time to process them. You can turn them into sauce, soup or chili after the busy harvest season ends.
Make Sauce With Soft Tomatoes
Use soft, fully ripe tomatoes for sauce before they start to spoil. Cut away minor damaged areas, but discard tomatoes with mold or decay.
Dehydrate Firm Meaty Tomatoes
Choose firm tomatoes with fewer seeds for drying. They often contain less moisture, so they dry faster and take up less room in storage.
Match the Method to the Tomato Variety
Meaty paste tomatoes work especially well for sauce, paste and drying. Juicy slicing and heirloom tomatoes often work better for juice, soup and freezer recipes, while cherry tomatoes work well for freezing, roasting and drying.
Can Tomatoes When You Have Enough Time
Save canning for a day when you can follow the full recipe without rushing. Check your jars, prepare the required acid and confirm the processing directions for your jar size and altitude before you begin.
How to Store Preserved Tomatoes Safely
The preservation method matters, but storage conditions matter too. Heat, light, moisture and damaged packaging can shorten the useful life of preserved food.
Frozen Tomatoes
Keep frozen tomatoes at a steady freezer temperature and use them within 8 to 12 months for the best quality. Label each container with the contents and date.
Dehydrated Tomatoes
Store dehydrated tomatoes in airtight containers in a cool, dry and dark place. Check the containers for moisture during the first week.
If you see condensation, return the tomatoes to the dehydrator until they're completely dry. Discard tomatoes that show mold.
Freeze-Dried Tomatoes
Store freeze-dried tomatoes in moisture-proof, airtight packaging. Keep the packages away from heat, moisture and direct light, and seal them again promptly after opening.
Home-Canned Tomatoes
After the jars cool, check each seal and store the jars in a cool, dry and dark place. Don't taste food from a jar with a broken seal, bulging lid, leak, unusual smell, spurting liquid or visible mold.
What to Do When a Canning Jar Doesn't Seal
Refrigerate an unsealed jar promptly and use it soon, or reprocess it according to current research-tested directions. Don't place an unsealed jar on the pantry shelf.
Keep this section brief. A full guide to seal failures, siphoning, jar breakage and other canning problems would work better as a separate future article.
As you can see, there are many staples you can make from your summer bounty to last you through the winter. If any of these ideas sound like good ways to preserve your tomatoes, make sure to give them a try.
Frequently Asked Questions About Preserving Tomatoes
Tomatoes give you several preservation options, but some methods work better for certain needs. These quick answers can help you choose a practical method for your harvest.
What Is the Easiest Way to Preserve Fresh Tomatoes?
Freezing whole tomatoes is usually the easiest method. Wash them, remove the stems, freeze them in a single layer and move them to labelled freezer containers once they're solid.
Which Method Requires the Least Equipment?
Freezing requires the least special equipment if you already have freezer space. You only need a tray and freezer-safe bags or containers.
Can I Freeze Tomatoes Without Blanching Them?
Yes, you can freeze whole tomatoes without blanching them first. Their skins often slip off easily after thawing, although the tomatoes will become soft and work best in cooked dishes.
Can I Use More Than One Preservation Method?
Yes. You can freeze ripe tomatoes immediately, dehydrate firm tomatoes and can the rest with tested recipes. Splitting one harvest among several methods helps you manage your time and gives you more options for future meals.
Do Tomatoes Need Lemon Juice When Canning?
Current home-canning directions require added acid for whole, crushed or juiced tomatoes. Follow the tested recipe's directions for bottled lemon juice, citric acid or 5% vinegar instead of estimating the amount.
What Is the Best Way to Preserve Tomatoes for More Than Six Months?
Freezing, dehydrating, freeze-drying and properly canning tomatoes can all preserve them for more than six months. Choose based on your equipment, storage space and how you expect to use the tomatoes.
How Long Do Preserved Tomatoes Last?
Frozen and dehydrated tomatoes generally keep their best quality for about 6 to 12 months. However, home-canned tomatoes usually keep their best quality for about 12 to 18 months, while properly packaged freeze-dried tomatoes may last much longer.
Can I Preserve Tomatoes Without Canning?
Yes. You can freeze, dehydrate, freeze-dry, refrigerate or turn tomatoes into freezer sauces and condiments. You don't need canning equipment to save part of your harvest.
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