When you have enough fresh, ripe tomatoes to preserve, consider freezing as a quick, easy alternative to canning or dehydrating. All you need is freezer space, a sharp knife and freezer bags.
Rinse fresh tomatoes, then pat them dry or allow them to air-dry. Cut away stem ends and any blemishes. Leave as much of the “skin” on as possible to protect the tomato flesh from freezer burn. Pack tomatoes into freezer bags; it may require cutting a few into quarters or halves to fill up the space, leaving few or no air pockets. Seal the bags and freeze.
When you’re ready to use your tomatoes, simply open the bag and allow the tomatoes to thaw just enough so they can be separated. Here’s the fun part: Take each still mostly frozen tomato and hold it for a few seconds under running tap water. The skin will slide right off!