Me too. The best to freeze are plums tomatoes. I'll pop a few out and throw them in my lunch salad in the am--by lunch time the tomatoes have defrosted and mixed with the oil and vinegar in the salad--no texture of course--but great fresh tomato flavor. I've concluded that with the others, it is best to cook them down and freeze. In April and May, when I am crazy for a fresh tomato, I pour the cooked-down tomatoes on my eggs--on cheese sandwiches to toast--into my salad...now where is my straw???
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