Wash and Remove the Core: Rinse the tomatoes under cool running water to remove any dirt or debris. Cut out the tough stem area (core) with a sharp knife.

Blanch the Tomatoes: Blanching helps preserve the flavor, color, and texture of the tomatoes. Bring a large pot of water to a boil and prepare an ice bath (a bowl filled with ice and water) nearby.

Score and Blanch the Tomatoes: On the bottom of each tomato, make a small "X" shaped slit with a sharp knife. Carefully lower the tomatoes into the boiling water and blanch them for about 30 seconds to 1 minute. The exact timing depends on the size and ripeness of the tomatoes.

Ice Bath: Using a slotted spoon or tongs, transfer the blanched tomatoes to the ice bath immediately after blanching. This stops the cooking process and cools them rapidly.

Peel the Tomatoes: Once the tomatoes are cool, remove them from the ice bath and gently peel off the skin starting from the "X" shaped slit. The blanching should make the skin easy to peel.

Remove Excess Moisture: Cut the peeled tomatoes into desired sizes or leave them whole. If the tomatoes are excessively juicy, you can remove the seeds and excess moisture by squeezing them gently or using a spoon to scoop out the seeds.

Packaging: Place the prepared tomatoes into airtight freezer bags or containers, leaving some headspace for expansion. Squeeze out any excess air from the bags before sealing them tightly. Alternatively, you can use a vacuum sealer to remove air completely.

Label and Freeze: Label the containers with the date and contents. Place them in the freezer on a flat surface to freeze. Avoid stacking or overcrowding the containers until they are frozen solid.