I re-read Kingsolver's Animal, Vegetable, Miracle over the summer and decided to buy several pounds of tomatoes from my farmer's market in August. I made sauce and froze it (success! I love local tomato flavor in the winter) and also froze several whole tomatoes to use in various dishes until tomato season commences. How do I defrost for use? I tried one and ended up with a leaky, slumped, impossible-to-cut tomato. Thanks for suggestions!
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)