Depends on what you want to do with them later.
I freeze cherry toms just as they are. Quick rinse and into a ziploc. I use them in spaghetti sauce, chili, soups all winter.
Larger ones can be frozen whole, seeded and skinned, chopped, etc.
You can roast them and run through a food mill and freeze the resulting sauce.
If you just need to do "something" with them until you have time to make other recipes, whole is the easiest.
The skins will slip right off when they start to thaw.
Deanna

Great post northcountrygirl, been wondering how to do this myself. Thanks dgkritch. First year tomato growing and no ripe ones yet, but will be a lot when they do ripen and will need to keep them somehow.

My experience with freezing tomatoes whole - proved to be very wasteful. The peelings did not come off easily, and I lost quite a bit of the meat along with the skins.

I have cut up the tomatoes in chunks and then frozen "au natural" in a Bes-Pak or Stor-Keeper freezer container. These can be used for more fresh-tasting salsa recipes, just adding other ingredients - peppers, onions, garlic, cilantro, etc.

Also, dip in hot water, peel, seed - then freeze.
But usually, I cook the tomatoes down somewhat - either peeling or not, then cool and freeze in my containers. If I want spaghetti sauce type, I then cook down several hours (Mazlin pan - great for this) and then freeze.

Perhaps I haven't perfected the technique of peeling them after freezing them whole - because I've read where others have done so.

Just my 2 c's.

Bejay

Bejay,
Try a few frozen ones this way....
Get a pot of water boiling and take them right from the freezer to the boiling water. Just like blanching them when they are fresh.
Give them a dunk in cold water and slip the skins off.
Or.................just thaw and put the whole shootin' match through a food mill. Good for sauce.
Deanna