gixxerific wrote:If you are going the sauce route. I would say wash cut out the core and freeze them.
I think this is optimum for any produce destined to be cooked -- wash pre-prep and freeze. Choose freezer bag size depending on how much you'll cook at a time/size of pot. I like freezing in 1 gal bags or qt bags. Weigh them and mark on the bag along with date and variety of tomato.
If I have the opposite problem of having too many ripe tomatoes, I will try to cut out the stem end and freeze whole or, when desperate, just remove the green calyx and toss them in bag whole (only "perfect" tomatoes).
If you freeze cut up tomatoes in a big bag -- 1gal or 2 gal in a relativey flat layer (on a cookie sheet or casserole pan), it saves freezer space and you can break off portions as needed for adding to sauteed pasta sauce, stir fry, fried rice, etc. This works well with whole frozen cherry tomatoes as well.
I think Gixx implied that he would defrost them first, then run them through the food mill? I just "clunk" the frozen mass in a pot, cover and put on the stove on low heat and go away until they defrost and start bubbling. THEN I strain the juice into a separate container first and then food mill to remove seeds and skin.