I started roasting tomatoes and freezing them a couple of years ago. I was in a co-op and we kept getting tomatoes. Not enough to can, but more than we could use in a week. I found that we like them much better than canned, so have continued doing it. Try to coordinate when I am baking bread or something for dinner is going in the oven, but that doesnt always work out. I just wash, cut them in half and drizzle with olive oil. Sprinkle with garlic powder and oregano. When I take them out, I let them cool until I can handle them. The skins fall off. I freeze in 2 cup portions. Casseroles and soups are so much better with produce we have preserved.