J. Lane wrote:

I've frozen the suckers whole, in zip lock bags. Just wash and freeze! When
I need tomatoes for a recipie, I take a bag out, put the frozen tomatoes,
sans bag, into a collander and run hot water over them. The skin peels right
off and you can use them whole or cut them while frozen. Only problem I had
was chasing those slippery frozen balls around on my cutting board! Boy can
they slide.
This is exactly what I have done for years. A LOT better, easier
and cheaper than canning.

Bill