Freezing tomatoes can indeed make them more juicy, but it's important to note that the texture of the tomatoes changes during the freezing process. When tomatoes are frozen, the water inside the cells expands, causing the cell walls to rupture. As a result, when the tomatoes thaw, they release more liquid and can become mushy.
If you're planning to use the frozen tomatoes in a cooked dish, this increased juiciness can work to your advantage. For example, if you're making a tomato sauce, the extra liquid released during thawing can help create a flavorful base for the sauce.
However, if you want to preserve the tomatoes' fresh texture for salads or dishes where a firmer texture is desirable, freezing may not be the best option. In such cases, it's better to use fresh tomatoes.
When freezing tomatoes, it's a good idea to blanch them first. Blanching involves briefly immersing the tomatoes in boiling water and then transferring them to an ice bath. Blanching helps to remove the skin easily and can also help in reducing the risk of mushiness when thawed.
Keep in mind that frozen and thawed tomatoes are best used in dishes where their texture changes won't negatively impact the final result. For soups, stews, sauces, or cooked dishes, frozen tomatoes can be a convenient and flavorful addition. However, if you need fresh, firm tomatoes for salads or other uncooked applications, it's best to stick with fresh ones.