Sure. No problem. You can also just core and freeze the tomatoes whole until you have enough. If you'll search 'freeze tomatoes' here you'll find several different discussions on the various types of tomato freezing that we have found work well.

Dave

Thanks,

I'm leaving for vacation, and the new batch of tomatoes will be ripe when I get back, but the ones that are ripe now, maybe past their prime by that time.

Easiest thing is to just wash the ripe ones now and toss them in a ziploc bag. When you thaw, the skins slip right off and much of the juice drains away (save for soup stock if you like). Lots less cooking down required when you make sauce!!

Have a good vacation.
Deanna

I have the vegetable strainer attachment for my Kitchenaid Mixer, so the skins + seeds will be removed and I'll just have the pulp.

I tried Deanna's method last week. It worked as described, but the tomatoes were kind of stringy when they came out. My knives are getting dull so I didn't do a great job chopping the thawed tomatoes, and there were some stringy parts in my salsa. Not bad, they actually had more concentrated flavor, they just didn't blend into the salsa as much as the fresh tomatoes did.

Melissa

Guess I should clarify.........I use these to make sauce!
I chop fresh for salsa.

I run the mushy, thawed tomatoes through my Victorio strainer so no stringys!!

Sorry if there was misunderstanding.

Now, if I NEEDED to use frozen for salsa, I wouldn't hesitate, but you're right about the texture difference!

Deanna