I didn't have many excess tomatoes this year, so I froze them. I've just
used a bag of them and I find that they more or less melt into whatever
I put them into, i.e. they don't cook down into a sauce but dissolve
into a sauce. I presume the cellular structure is destroyed by freezing.

Does anyone know of the vagaries of other preserving methods?
--
FB - FFF

Billy

Get up, stand up, stand up for your rights.
Get up, stand up, Don't give up the fight.
- Bob Marley