schriftlieder's Profile

There's a reason why canned tomatoes are in the supermarkets and not frozen tomatoes.

There's a reason why Italian grandmothers aren't getting together to process and freeze tomatoes in August, but rather to make sauce / cook them and then can that or freeze that.

If as some posters suggested, you should only freeze them to make sauce or cook after anyway...well, they'll take up less space in the freezer after cooked. Cook, then freeze.

Tomatoes at the height of their freshness can't be preserved well without cooking. Chilling ruins their texture. Thus, agreed with poster that it's sacrilege to fridge or freeze peak summer tomatoes. Don't even refrigerate them. If your plan is to cook it anyway, you will have better results picking at peak ripeness and cooking / canning then.

Some things freeze well...I've worked the line at restaurants that use only local ingredients that will freeze the bounty of summer berries and then use them in the off season. Frozen tomatoes...no. This post does a disservice to your readers

As Amanda noted, the key is lots of light to make this work, imo. Some of these photos are pretty blown out exposure-wise to keep them from looking downright morose. This wouldn't work at my place...but give me some more windows in my rental and I'd love it.