This may have been covered, sorry if repeat, but then may be pertinent for many!
I have frozen tomatoes whole. Just cut out green stem core area, any bad spots, put in baggies in freezer. When soup time, just pull what you need out, hold under tap water, skin slips off, put tomato in stew pot.
Now, have any of you cooked some down in a pot, then freeze in containers? I was thinking this might cook out some of the excess liquid, and would be good for spagetti sauce later.