Whole tomatoes, they do not even need to be bagged if you peel them upon thawing. The peel will come right off if you hold the frozen tomato under warm water. The additional advantage is that you can tell exactly what tomato it was, we grow lots of different heirlooms, some work better for certain dishes.

I have also been freezing whole strawberries just after washing, and cutting the green stem off. Blueberries too!

My latest one is that I froze a couple of bags with 6 meyers lemons. Never did this before, I saw it suggested here. Let's see how that works.

Most all berries, ripe or green tomatoes, any kind of peppers, most any fresh herbs.

Dave

I chop peppers, throw them in a bag, stick them in the freezer.

Berries, tomatoes, rhubarb (chopped) - but I can't think of anything else off hand. That doesn't mean when I defrost next month there won't be a surprise or two waiting for me that isn't coming to mind just now :)

Eggs in the shell. They freeze surprisingly well. When frozen, the shell cracks a bit. To use, pull from freezer, rinse briefly under hot tap water, and the frozen solid egg will easily separate from the shell. Just thaw and use.

I quarter lemons and limes and freeze them. They are expensive here and we would waste them when we really just needed a squeeze or two.

They aren't quite preparation free, but roasted red peppers cut into strips and frozen are a terrific convenience and peppers are super cheap right now at the farmers market.

I'm going to try freezing the citrus chunks.

Tomatillos. I know not everyone grows them, but if you do, you get a ton of them all at once. I husk them, rinse them off and pop them in a freezer bag. I use them later in my favorite tomatillo chili recipe. No need to thaw, just throw them in boiling water.

Hot peppers. I just put a bunch in a freezer bag and freeze. If I want a few for chile or something I take them out, rinse and chop. I don't even wash before freezing because the rinse in warm water thaws just enough to make the chopping easier.
Pine nuts. I find them on sale every so often if we're up in Flagstaff.
Roasted peppers. I buy several pounds of fresh roasted peppers at a local Mexican market and divide into bags for cooking my green chile stew. I will have to peel and chop when I thaw.

Onions - chop, lay out on baking sheets covered with waxed paper, freeze, pop into zipper plastic bags, shake out the amount you need - they stay loose.

Black olives - I buy the industrial :) size cans and do the same as I do the onions.

Squeezed lemon juice in ice cube trays, zest in a small canning jar.

Ginger-root - in a zipper bag cut in hunks or not.

Cornmeal, flours, bulk yeast.

Nancy

Oh yes. Peppers, berries, rhubarb, basil, lemons and limes, eggs (although I don't freeze in the shell, I crack them into a container and freeze 2 per container. Sweet and sour cherries get pitted and frozen, 4 cups per bag.

Annie