Line a rimmed baking sheet with a piece of parchment.
Rinse and pat tomatoes dry.
Using a paring knife, remove the stem and core.
Place tomatoes on the baking sheet with enough space so they're not touching, and freeze for 4 hours.
Break apart any tomatoes that may have stuck together and transfer to freezer-proof storage.
Freeze for 9-12 months.If you'd like to chop the tomatoes prior to freezing, store in smaller bags or 16 oz wide mouth canning jars (leave 1 inch of headspace).If you do want to blanch them, rinse your tomatoes and core them. Gently drop them in a pot of boiling water for one minute. Scoop them out with a slotted spoon and put them in a bowl of ice water. Now the skins will slip off easily.
Freezing Tomatoes the Easy Way - https://www.sustainablecooks.com/freezing-tomatoes/