Margaret, Freezing tomatoes is easy. You do need to blanch them first: 1 or 2 minutes in boiling water. (This is to inactivate enzymes that will continue to degrade tomatoe quality in the freezer.) If you want, after blanching is a good time to peel them: just nick the skin and it slips right off. Put them on a cookie sheet (not touching) in the freezer til they're frozen hard. Then you can store them in a baggie or other air-tight container & they won't stick together - you can pull out just what you need at any given time. And you won't believe how good they taste in January!