zxcvbob wrote:
> Peter Aitken wrote:
> > Probably not. They need to be boiled, if only briefly, to destroy enzymes
> > that will degreade them.

> Not really true with tomatoes. They are usually scalded in order to
> loosen the skins for peeling before freezing them, but they are not
> cooked long enough to blanch them.
>
> Some people just freeze them whole and peel them as they thaw them.
> That's what I would do for freezing a few of tomatoes.

That's what I've done with home grown tomatoes. When you take them out
of the freezer the skin slips off quickly as they begin to thaw.
Whether their store bought status means there are enzymes to worry
about, I don't know.
>
> I wouldn't pay 79¢ per pound for tomatoes to freeze for cooking though;
> commercial canned tomatoes are better for cooking IMHO.

I agree in general, except that he said these are 'heirloom' tomatoes.
Some of those old varieties have great taste. I grow mostly
Brandywines for that reason. -aem