M.B.
I got a bunch of tomatoes this year, also, and I just processed them like I would if I were canning them.
I blanched them in boiling water about 30 seconds, and then put them in a sink of ice water. That stops the "cooking" and makes them easy to peel. I then peeled them and sliced them into a 2 C measure, and poured that into a pint freezer bag. I squeezed the air out of the bag and laid it flat on a cookie sheet in the deep freeze (that way it freezes in a "stackable" way, making it easier to store). They are in the freezer until I need them for soups, casseroles, chili, or something that needs a "can" of tomatoes. I didn't add any salt or seasoning, just the tomatoes.
I ended up with 26 pints of tomatoes in the freezer. The nice thing was... I could easily process a few bags a night as they ripened... didn't have to wait for a BIG batch all at once to can, like I used to do.