"Steve Y" > ha scritto nel messaggio
...
>I think you need to get rid of the extraneous water otherwise you will get
>crystals forming.
>
I haven't seen that.

> 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 !

I guess that's what I do, but I cook them just to soften them, then pass
them through a food mill. Freeze them flat and they thaw faster than plump
sacks.

> 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?

Sure, because you will have frozen the seeds and skins as well. I use mine
for more than tomato sauce (tomato soup, various Hungarian dishes, tomato
juice) and they taste just like cooked fresh. Thing is, you can simmer them
down before freezing, in August, or you can simmer them in December. Which
suits you?