Select the best tomatoes possible. Make sure that they are ripe and firm and avoid tomatoes that have bug spots on them or appear to be mushy.

Thoroughly wet each tomato with running water. Gently rub its surface and use a paper towel to dry it.

Use a sharp knife to cut away the stem scars of the tomatoes and discard them before freezing the tomatoes.  

Before you peel the tomatoes, blanch them. To blanch the tomatoes, dip them in boiling water for around 1 minute or until you see the skin splitting.

Use a slotted spoon to take the tomatoes out of hot water and throw them in a bowl full of ice and cold water. This makes peeling the tomatoes with your fingers super easy. 

Place the whole and peeled tomatoes on a cookie sheet and put the sheet in your freezer to flash freeze the tomatoes.

Once the tomatoes have frozen completely, take the cookie sheet out of your freezer and transfer the tomatoes into heavy-duty freezer bags and put the bags in your freezer.