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bower · September 16, 2018

I use frozen tomatoes all winter. Baked many pizzas with those.

Freezing slices is no good they won't keep as well and will be impossible to keep intact while handling. The trick is to freeze them whole, and to give them a minimum of thawing, just enough to make them easy to slice thinly and put on your pizza. I use them as toppings.

If you cut them too thick you can make it soggy, of course. Done that.

This is one reason I've come to prefer medium to smaller fruit, because they are easier to slice up when frozen. I just throw a handful of shapes and colors into a bag, label 'Pizza toppers' and toss into the deep freeze.

September 16, 2018	#12
bower Tomatovillian™ Join Date: Feb 2012 Location: Newfoundland, Canada Posts: 6,794	I use frozen tomatoes all winter. Baked many pizzas with those. Freezing slices is no good they won't keep as well and will be impossible to keep intact while handling. The trick is to freeze them whole, and to give them a minimum of thawing, just enough to make them easy to slice thinly and put on your pizza. I use them as toppings. If you cut them too thick you can make it soggy, of course. Done that. This is one reason I've come to prefer medium to smaller fruit, because they are easier to slice up when frozen. I just throw a handful of shapes and colors into a bag, label 'Pizza toppers' and toss into the deep freeze.