defrosting whole tomatoes

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!

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aargersi
aargersi January 6, 2013

I have done the same thing I and had the same issue - but I am not sure there is a good solution - once the tomatoes are frozen the cell walls are broken down by ice crystals and so it loses it's structure. I use my frozen ones in soups and sauces and the like, where a slumpy tomato is a good thing.

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lowden
lowden January 6, 2013

Because of high water content in tomatoes, the freezing destroyed the structure of the tomato. It is now only good for sauces or soups.

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jilhil
jilhil January 6, 2013

If you want the skins off before you add them to your soup, stew, sauce, chili, etc. put the frozen tomatoes in a colander and pour boiling water over them to loosen the skins.

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