The message
from Neil Trotter contains these words:


I'm hoping that I can freeze them for passata (for bolognese sauce
etc.), and am wondering if it's best to skin them before freezing, or
whether they will be easier to remove after thawing. Can anyone advise?

If you freeze whole tomatoes in their skin,the skin just slips off
when you either defrost them or run the frozen tomato under a tap. But I
much prefer passata or tom sauce made with the fresh fruit,cooked with
skins on, then frozen.

Janet