We had a glut of tomatoes this year, and have a whole freezer drawer full of them, so I'm reducing them to smaller packages, and it seems to work!
Does such a method take anything out of toms, other than water? The reason I ask, is that when we use the toms which were zapped then frozen, there is always too much water for most recipes anyway, so this should negate that little problem, but I wouldn't want to lose much else by slow boiling, if at all possible!