If you have more tomatoes then you know what to do with and need an easy way to preserve, I will show you how to blanch and freeze tomatoes.
Start by washing all the tomatoes you will be processing and removing any stems.
Bring a medium-size pot of water to a boil. You don’t need a large pot as you will only be doing a few at a time.
Drop a handful if working with small tomatoes or a few large ones into the pot of boiling water. Leave them in for about 40 seconds making sure the whole tomato is coated in the hot water.
With a slotted spoon or skimmer remove them from the boiling water and drop in a bowl of ice water. Allow them to sit for about 30-40 seconds.
Then simply pick them up and start peeling off the skins. They should be really easy to peel.
Trim off any bad spots or hard areas where the stem ways if any.
Place in container or bag, and seal it when it is full. Then just put it in the freezer until ready to use. I do find it helpful to put the date you packaged it on the container so you can use the oldest ones first to avoid freezer burn.