The easy, no-skills-required way to preserve tomatoes
Wash the tomatoes thoroughly. I place them in my drainer, spray them with a half vinegar and water solution, then rinse with the hose attachment on my sink.
Cut out stems and any bad parts. I normally freeze tomatoes when I'm given a boatload of "seconds" (bruised or damaged produce, usually found at a farm stand). As a result, some bad spots need to be cut out. Remember to cut out the stem part too (see photo below).
Place on a baking sheet. Line tomatoes cut-side up on a baking sheet that you can easily lay flat in your freezer (see top photo).
Freeze the tomatoes for at least 4 hours or overnight. Depending on their size, it might take longer to freeze them completely. Sometimes I leave them overnight simply because I don't want to deal with it yet.
Label and freeze for up to 6 months. Gallon-size freezer bags work great here. I label mine with "Tomatoes" (bet you didn't see that coming) and the month and year I froze them. This helps avoid any confusion about what that frost-covered bag of baseballs might be and how long it's been in there.
How to Freeze Tomatoes https://www.cheapskatecook.com/freeze-tomatoes-5-easy-steps/