Freezing Tomatoes

The tomatoes are ripening fast and I can't keep up with them, so it's time to freeze them.  I like canned tomatoes too but freezing is just as good and I don't have to mess with jars or a pressure canner.
I like to use the frozen tomatoes rather than commercial canned tomatoes when making soup, spaghetti sauce,  goulash.....you name it.
Here is my process.

Freezing Tomatoes
Wash your tomatoes.  Drop into boiling water for 30-45 seconds, this will allow you to peal them easily (you don't want to freeze the peals, they are tough)
Immediately submerge tomatoes into ice water, then slip the skins off.
Chop the tomatoes into the size you prefer, seed and put in a drainer or colander to remove water. (I'm not too picky about getting every seed out, I just get the majority.
Fill quart freezer bags with 2 cups of tomatoes, express air and freeze.

You may want to save the juice from your tomatoes.  I put it through a strainer and got fresh tomato juice!

Wash Tomatoes

Drop into boiling water for 30-45 seconds, skin will break

Transfer Tomatoes into ice cold water

Slip skins off the tomatoes

Seed Tomatoes and strain

2 Cups Tomatoes per quart sized bag, seal and freeze