To freeze tomatoes:

I take the skins off by blanching them in boiling water until the skins pop. Cool in cold water and the skins pop right off. Now here's a way my husband saw on a cooking show and it does work! Don't laugh. Using a blow torch put a tomatoe on a fork and twirl it around under the flame. I've done this if I only have a few to remove the skins with. Easier than heating up the kitchen with a pot of boiling water. I put the skinned tomatoes in a freezer bag and freeze for chili, and casseroles. A farmer's wife I know freezes gallon bags of them and uses an electric knife to cut a chunk off. By all means, don't let them go to waste!