I do the same as QuiltE, core and freeze whole.
I do slip the skins off once they start to defrost. Then I uses as needed for my recipe. Generally it is spaghetti sauce, but I will use them in soups too.
Last year I got about 50 pounds of cherry tomatoes and mini peppers. I cut the tops off the peppers as that is where most the seeds are, then I cooked them with the whole cherry tomatoes and made a sauce. I froze it in 2-4 cup containers. Used it in soups, spaghetti sauce and stews over the winter.