Frozen tomatoes can be used in a variety of recipes, including soups, stews, sauces, and chili. Here are some steps to follow when using frozen tomatoes:

1. Thaw the tomatoes: To thaw whole frozen tomatoes, you can cook them for 30 minutes in a stockpot or let them thaw for half a day at room temperature. Alternatively, you can thaw them under warm running water for 20 to 30 seconds to loosen the skin.

2. Remove the skin and core: Once the tomatoes are thawed, you can remove the skin by pulling it off and discarding it. You can also remove the core by cutting a circle around the stem end of the tomato and removing the wedge of tomato core.

3. Use the tomatoes in your recipe: Once the skin and core are removed, you can use the tomatoes in your recipe. You can chop them before they thaw completely to keep the juice from dripping on your work surfaces. Frozen tomatoes work perfectly in place of canned tomatoes in soups, stews, and casserole dishes. You can also use them to make homemade tomato sauce by sorting through the bags of fruits as you place them in your stockpot, being sure to remove any stems you may have missed at harvest time.

Overall, freezing tomatoes is a great way to preserve them for later use in recipes.