haha, I was like ewwww frozen tomatoes.
It seems the main concern of raw vs cooked tomatoes is the concentration of lycopene.
as it turns out, this is one case where a vegetable is more healthful cooked than it is raw: Tomatoes contain a lot of water, so they become more concentrated as the water evaporates during cooking. The result is that a half cup of cooked tomatoes, in the form of sauce or paste, for instance, is a far more concentrated source of lycopene than a half cup of fresh tomatoes. And your body absorbs more lycopene from cooked or processed tomatoes, especially when the tomatoes are cooked with a little oil, as they often are. (Serving raw tomatoes with oil--a drizzle of olive oil, for instance--also enhances lycopene absorption).
i got that from this article http://www.wholehealthmd.com/refshelf/foods_view/1,1523,41,00.html
i tend to eat them both cooked and raw.