Sorry it took me so long to reply. It has been a busy week. To freeze the tomatoes, I just wash them, let them dry, then cut out the stem end. Next, I spread them out on a cooky sheet in the freezer for a few hours. Then I pop them into a zip-lock bag, get out as much air as possible, and put them back into the freezer. When I want to use them, I put them into some lukewarm water in the sink for a couple of minutes and then the skins come off quite easily, just using my fingers. Except for the occasional stubborn one, of course.