Q: I froze a bag of big beautiful yellow tomatoes to use in the dead of winter. I'd love to make a sauce, but what is the best way to thaw them? Should I leave them on the counter or put the frozen tomatoes directly in the pan and let them thaw as they cook?
Sent by Katherine
Editor: Katherine, I've thawed them every which way — microwaved for a cook defrost, left on the counter for a few hours, chilled in the fridge overnight. It doesn't seem to make too much of a difference.
Readers, any advice or thoughts to offer?
(Image: Faith Durand)