I froze a bunch of my tomatoes this spring. I just took the core out, dipped them in boiling water for about 3 minutes & then put them in ice water to cool them. Then the skins just slide right off. I then chopped them up in pieces & put them in freezer containers & froze them. I don't even season them....I can do that when they thaw & season according to what I am using them for. I use them in my pinto beans, taco sauce, soups, etc. I'm doing this with store bought tomatoes also when I have some that I'm not using because I hate to throw away good food.
Thanks for all the good tips on how to take care of those over runs of tomatoes in the spring garden.