Recipe: Information on freezing

No, you don't worry about botulism in frozen tomato products. Go ahead and freeze your tomato sauces without concern. Botulism grows in the absence of air, as in a sealed jar. Plus, it is only destroyed during canning in a pressure canner, not at boiling water temperatures.
High acid things, like fruits can be processed in a boiling water bath canner.

Just a bit of information on freezing:
You do normally blanch most vegetables before freezing.
From USDA:

Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture.

Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. It also wilts or softens vegetables and makes them easier to pack.

Blanching time is crucial and varies with the vegetable and size. Underblanching stimulates the activity of enzymes and is worse than no blanching. Overblanching causes loss of flavor, color, vitamins and minerals.