Wash tomatoes and remove stem-end with a paring knife or strawberry huller.

Bring a large pot of water to boil.  Add a few tomatoes at a time, cook for 30 seconds, and remove to a large bowl with a slotted spoon.

Allow tomatoes to cool until they can be easily handled.  Halve tomatoes and clean out seeds with a spoon.  If you do this over a bowl and strainer, you can save the juice.

Remove skins by squeezing pulp out and peeling off any remnants.

Spoon pulp and juice into freezer bags or containers.  Freeze.