At the current grocery price hike, tomatoes are no exception. Frozen tomatoes are a great way to have the tomatoes around when you need them. 
Frozen or not, tomatoes still taste like tomatoes when they are cooked.

Here are the steps for a quick dish of scrambled tomatoes with egg  

*Please note: tomatoes are slippery when frozen, be careful when cut to avoid injuries. 

1. Take out your frozen tomatoes (whole), rinse it and then cut it into quarters(4 large slices) from the top ; split from the stem.  

2. Take each slice and cut out the stem on each. 

       
3. Make tomato dice out of each slice.

4. Drop those diced tomatoes into a pod of cold water to thaw them.
   Change the water a couple times to speed up the thawing process. 

5. Add butter to a frying pan for the grease and turn the heat on medium low.

6. Crack and mix a couple eggs and put them in the frying pan while the butter is melting and heating up, then spread the egg evenly across the pan and turn the heat on low. 
 
7. Cut and dice some onions while the egg is finishing, then add the onion to the egg when the egg is being cooked into a sheet.

8. Mix and stir the onion with the egg (breaking apart).

9. Add the thaw tomatoes and sprinkle a little salt and spice to your liking then add some tomato ketchup and stir to finish.        
  

There you have it, Quick Dish Scrambled Egg with Tomatoes: readily available from your freezer!