Don’t bother with cherry tomatoes; they’re too watery. Stick with plum, Roma, or beefsteak varieties for the meatiest results. Also, label your bag with the date and type—trust me, you won’t remember in three months.
If you want to get fancy, you can blanch and peel before freezing, but that kind of defeats the lazy charm of this method. Keep it simple: just wash, freeze, and forget. Future-you will be so grateful.
One last thing—try roasting your thawed tomatoes with a little olive oil before adding them to soup. It adds a smoky, caramelized layer that’s absolutely addictive. You’ll never look at a can of tomatoes the same way again.
So go ahead, grab a bag of tomatoes, shove them in the freezer, and pat yourself on the back. You’re basically a soup wizard in training. And when you taste that deep, velvety bowl of red gold on a cold night, you’ll wonder why you didn’t start this sooner. Seriously, what are you waiting for?
