I think you need to get rid of the extraneous water otherwise you will
get crystals forming.

What we tend to do is to cook the tomatoes to a pulp, pass them through
a mouli (no idea what these are called outside of France) to remove
skins/pips and then freeze what's left. I wouldn't call it sauce but it
could be used to make one, mine normally goes in Chili !

An alertnative is to cut thetoms in two and then dry slowly in the oven
and then freeze

Steve

PS I ate half my tomato crop in a sarnie last week, worst year ever for
us due to weather/mildrew/blight/U T Cobbley

wrote:
> My tomatoes are ripe, and usually I cook the tomatoes down to make
> "sauce," and them freeze it. I was thinking I could just chop them up
> in my food processor, and then freeze it. Would using the food
> processor instead of cooking them make any difference in the texture?
> By cooking I reduce the amount of liquid.
>
> Tom
>