I don't see any reason you couldn't use frozen tomatoes. The final product won't have the same texture, though, depending on how much you've already cooked them. Are these cooked down into more of a sauce-like consistency? That might make a difference in the density of the salsa. If they are still somewhat chunky, I wouldn't have a problem using them.

Anyway, the version in the Ball Complete Book calls for 12 cups (3 L) diced cored peeled tomatoes (1âÂÂ2-inch/1 cm dice). The rest of the recipe is the same.

They are cooked down to juice mostly. Not chunky.

Oh well. I will know to make LOTS more next year!!

Thanks