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Charred corn, tomato and peach salad for the freezer
youryum.com/recipes/charred-corn-tomato-and-peach-salad-for-the-freezer · serves 4

A freezer version, with the fresh bits added later

Tomatoes and corn can be frozen after roasting; peaches and herbs cannot. Freeze the cooked base, then finish it with fresh fruit when you need dinner.

  • Vegetarian
  • Vegan
  • Gluten free
  • Dairy free
Maren Ashby in her kitchen, in a dark apron, looking away from the camera
By Maren Ashby · Writes and tests everything here
Published 24 August 2026
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Thawed corn and tomato salad finished with fresh peach and basil
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Prep
20 min
Cook
35 min
Total
55 min
Serves
4
Per serving
203kcal
Effort
Easy

There is no honest way to freeze a finished peach salad. The peaches go floppy, the herbs turn black and the tomatoes release all their water when they thaw. There is, however, a useful halfway point: roast the tomatoes and char the corn, freeze that savoury base, then add a fresh peach, lemon and herbs after thawing.

It is a freezer recipe for the week when the market gave you too much produce, not a way to turn winter tomatoes into August. Label the container with the finishing ingredients. Otherwise the cooked base will come out of the freezer and sit there looking like a sauce.

Ingredients

Makes 4 servings

Freezer base

Finish after thawing

Equipment

  • Large roasting tray
  • Large frying pan
  • Freezer container

Method

  1. Roast the tomatoes

    Heat the oven to 210°C fan. Put the tomatoes and onion on a tray, toss with two tablespoons of oil, salt and pepper, and roast for 25 minutes. The tomatoes should wrinkle and leave a little juice on the tray, but not collapse into a sauce. Turn the tray once if your oven has a hot corner; the pieces at the back should not char while the front ones are still wet.

    Hands tossing halved tomatoes red onion and oil on a roasting tray

  2. Char the corn separately

    Heat a dry frying pan over high heat. Add the corn and the remaining oil. Cook for seven to eight minutes, stirring occasionally, until the kernels have dark patches. Corn does not freeze well when it is boiled first; the dry char gives it a better texture after thawing.

  3. Cool the base completely

    Spread the hot corn on a plate and leave the roasted tomatoes to cool on the tray. Do not pack warm food for the freezer. Steam condenses inside the container and becomes a layer of ice, which is how vegetables turn watery before you have even thawed them.

  4. Freeze flat

    Combine the cool corn, tomatoes and onion in a freezer container or two flat bags. Press out as much air as you can and label with the date and the words: add peaches, lemon and herbs. Freeze for up to two months.

  5. Thaw in the fridge

    Move the container to the fridge the night before. If there is liquid in the bottom, pour most of it off; keeping every drop makes the final salad soupy. Bring the vegetables to room temperature before finishing.

  6. Add the fresh finish

    Fold in the peaches, lemon zest and juice, vinegar and herbs. Taste for salt. The thawed vegetables need more acid than the fresh version because freezing dulls flavour slightly. Serve with bread or beans.

Tomatoes corn peaches red onion lemon herbs and oil for freezer salad
Only the cooked, sturdy part goes into the freezer.

What freezing does to a tomato

Ice crystals break the tomato cells. When the tomato thaws, its structure cannot hold the water it held before, so the flesh becomes soft and the juice runs out. Roasting first concentrates the flavour and gives the skin a little protection. You will still get a softer tomato, but not an empty red skin floating in water.

Cherry tomatoes are better than large wedges for this job because their skins keep the pieces together.

A freezer label that saves the recipe

Write the finishing list on the container before it goes in: two peaches, one lemon, fresh herbs and vinegar. A frozen block has a way of becoming anonymous after a month. The note tells future-you that it is a salad base, not pasta sauce.

Use permanent marker on tape. It survives condensation better than a paper label.

Nutrition

Per serving, for 4 servings. Estimated from ingredient weights — it moves with the brands and cuts you actually use.

NutrientPer serving
Calories 203 kcal
Protein 5 g
Carbohydrate 32 g
Fibre 6 g
Fat 8 g

Source: Estimated from ingredient weights, USDA FoodData Central

Questions

Can I freeze the finished salad?
No. Freeze the roasted corn and tomatoes only, then add fresh peaches and herbs after thawing.
How long does the base keep frozen?
Up to two months for the best flavour and texture. It remains safe longer if continuously frozen, but the tomatoes get softer.
Can I use frozen corn?
Yes, but thaw and dry it well before charring. It may take two minutes longer to colour.
What can I use instead of peach in winter?
A crisp apple or a handful of fresh grapes. Add them cold after thawing and use a little extra vinegar.

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