Wash and dry tomatoes.
Cut away the stem and core.
Cut tomatoes into fourths or smaller (if desired)
Place on a baking sheet, skin side down.
Cover with plastic wrap and freeze.
Once frozen place in a single layer in labeled freezer bags.
To remove the excess air (very important): Use a vacuum sealer or the straw method.
STRAW METHOD: Insert a straw halfway into a freezer bag and seal the rest of the bag while pushing out as much air as possible.Begin sucking the air out of the bag until the bag clings tightly around the tomatoes. Remove the straw and seal the bag closed.
Place bags in the freezer. (I also place them in a freezer container for extra precaution.
When ready to use, remove tomatoes from the bag and let thaw completely. The skins will slide right off.
Use for dishes that require cooking ( soups, stews, chili, sauces,)