Follow-up: Freezing whole tomatoes

A while back, I blogged about whether unblanched tomatoes would do well frozen. Well, now I know: They're easy and great! Plus I saved a lot of time and effort before freezing them.

I just ran water over the tomatoes and since they were frozen and my tap water was warmer, the skins just slid right off. Then I ran them under water again in order to get my fingers into the spaces and clean out the juice and seeds, resulting in thicker sauce.

After plopping the tomatoes into the cooked meaty spaghetti sauce, I broke them up a little with my wooden spoon and cooked the mixture 10 or 15 minutes more. Really good. I highly recommend this method!