I've linked a basic tomato sauce below.
To prep a big batch, bring a saucepan, big enough to hold 4-5 tomatoes, 3/4 full of water to a boil. Give your tomatoes a quick slit with a serrated knife, just an inch will do, and drop in the water 4-5 at a time for aprox 1 min. Remove with a slotted spoon to a cookie sheet or platter to cool a bit, add the next 4-5 tomatoes. This goes pretty quickly and can do a full crate/basket in no time.
Some just go directly into quart zip-locks right away, and could be quartered but i usually just smoosh them down, get all the air out and seal. Chill in the fridge before freezing.
The rest i make the basic sauce. I don't cook mine down as rich as the link as i like a fresher taste. Let the sauce cool down a bit. Half i put in serving sizes qrt zip-locks, the rest i puree with a stick blender or reg blender. A meat sauce could be made at this time as well. I end up with tomatoes 3-4 ways and can be pulled out of the freezer and thawed for various recipes. I like the smoother sauce for a fish or shrimp dish. I add any of them to winter stews or soup.
Taste your sauce for salt&pepper and if needed, a bit of honey brightens the flavor, just a tiny bit. Add fresh basil when it comes off the heat before freezing. Or any fresh herbs. Just label your bags clearly.
So many ways to use this basic sauce all winter. If you want a thicker sauce, just cook it down when using it at the later time.
To dice? Just chop them up.

Here is a link that might be useful: basic tomato sauce