It is one thing to do as you suggest with fresh tomatoes - even they will turn mushy when thawed - but diced will be even mushier. Your choice. The preferred method is just to lightly core them, freeze whole, then dice after thawing. Less mush that way.

If you mean to do it with already processed tomatoes (store bought) then you will really end up with tomato soup. The notable decline in quality is why reprocessing already processed foods isn't recommended.

Dave

Thanks digdirt. I meant I'd be using tomatoes from the garden.......paste tomatoes.

If you just core and freeze the skins will slip right off when they thaw and then you can dice them. Pastes may hold up a bit better than slicers.

Thanks digdirt. Sounds like a plan!

Dave - I am going to freeze tomatoes per your above directions. Then latter this fall when I get the time, I want to make spaghetti sauce with meat and pressure can them. Can this be done.

Yes you can do that. In fact it is a fairly common practice many canners have adopted either to gather enough production to do a full or double batch all at one time or to avoid heating up the house in the summer. Just don't forget a bag or 2 of them that somehow get buried at the bottom of the freezer like I have done. ;-)