It's alot easier to freeze them skins on because when you thaw the tomatoes, ths skins slip right off.

Steve

To freeze them just wash them off and core them. I didn't core them once when I froze them and it is a mess to remover the cores after they defrost. Then put them on a cookie sheet and freeze and after they freeze store them in plastic bags. When you defrost them they will lose a lot of water so be ready for that. If you want to make sauce, defrost just enough to remove the skins and then place in a big pot to allow to defrost slowly. All the excess water will accumulate in the pot and you can just pour most of it off and then cook your tomatoes for sauce.

I remove the skin in boiling water first. You'll find a how-to at the link below.

-Grainlady

Here is a link that might be useful: NCFHFP - Freezing Tomatoes

With garden tomatoes I freeze them crushed or as juice. Whole does not fits many in the ziplock baggies I use.

Clear a spot in your freezer so you can lay a ziplock freezer baggie flat. As you get tomatoes from the garden freeze them on the flat spot so they form square bricks. That way they stack nice and you can fit a good quantity in the freezer.

: )
lyra

I skin my tomatoes, then freeze them in 2 cup plastic baggies. Then I can use them in recipes as equal to a regular can of tomatoes. They work great in soups and stews.

My favorite for freezing are my San Marzanos (they're a Roma type, as opposed to a slicing type). My favorite way to freeze them is to halve them, and throw them on a rimmed baking sheet with whole garlic cloves, olive oil, salt and pepper, roast them, and then run them through my food mill (to get rid of seeds and skins) before freezing them. They take up way less freezer room this way, and have a depth of flavor plain old raw tomatoes lack. It's a little extra work now, but a big time saver and flavor booster later on.

saphires, they can be frozen either way. I usually can them because I don't have the freezer room, but when I do freeze them I core them but don't peel, the peels slip off when I thaw them and I'd rather be removing skins in January when I use them than stand over that boiling kettle in August.

Annie

I dehydrate most tomatoes, freeze a few more that have been sliced, soaked overnight in red wine, fresh garlic, S/P & roasted, & freeze the rest usually whole after coring only. Depending on available freezer room I might quarter before freezing. I peel just before use 'cause I also don't like to stand over a boiling pot of water when they are so easy to peel when thawing.

/tricia

I favor the roasting method - you can roast several trays or just a half sheet. It allows me to process as the tomatoes become ripe - ie not all at once. I don't bother with a food mill. I just pluck off the skins and freeze in a freezer bag.Also, you can roast any old tomato not just the meaty Romas. I just take whichever tomatoes we aren't eating fresh and roast away. The flavor is enhanced by the roasting.