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*
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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*