Freeze fresh tomatoes by first washing them, drying off the moisture and removing the tomato's stem with a pairing knife. Place the tomatoes either directly into a freezer bag, or first place them on a cookie sheet to freeze, then transfer to a freezer bag.
Freeze tomatoes either whole or cut into smaller pieces. Do not freeze tomatoes that have begun to spoil. If you wish to freeze your tomatoes without the skins, they must first be blanched. To blanch tomatoes, bring a pot of water to a rapid boil, and gently lower the tomatoes into the water. Leave immersed for one minute, then remove. Place immediately in a bowl of cold water to cool. Peel loose skin off; the tomatoes are ready to be frozen.