I often roast tomatoes with thyme, garlic, and olive oil until they're caramelized and about a third their original bulk, and then freeze those to add to canned sauces during the winter and the flavor is always welcome. The zucchini/courgettes I grate into a cinnamon bread that freezes quite well, and the texture is nice even after it's thawed again.
But, yes, just freezing them to save them never quite does that. *laughs*
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
zaluzianskya and ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
skylark_photos
no subject
Date: 2014-05-30 04:39 am (UTC)I often roast tomatoes with thyme, garlic, and olive oil until they're caramelized and about a third their original bulk, and then freeze those to add to canned sauces during the winter and the flavor is always welcome. The zucchini/courgettes I grate into a cinnamon bread that freezes quite well, and the texture is nice even after it's thawed again.
But, yes, just freezing them to save them never quite does that. *laughs*