I would have thrown them into a pot, blanched, peeled/seeded them...then crushed them in a blender and simmered for a while ...

then cool and put into freezer bags flat...

I would have just washed them, cut out the cores and tossed them whole into a freezer bag and into the freezer. They don't need to be blanched.

When they thaw the peels slip right off and they are ready to do whatever you want with them.

Freezing tomatoes whole for later processing, with or without the cores, is a very common practice and frequently discussed here.

Dave

It sounds like these are more the "cherry" type tomatoes, yes?

If so, I'd have just washed and stemmed, tossed into a ziploc bag. Use later in sauces, soups. I never peel the little ones.
You could thaw and use for salsa with fresh ingredients (pepper, onion, etc.). I'd give them a quick chop (by hand or food processor) while still semi-frozen, then combine with other chopped veggies.

Thaw slowly in a skillet and let them reduce and cook off most of the water, add seasonings of your choice to make pasta sauce, enchilada sauce, etc.

You can also thaw in a strainer (save the juice for soup base), and run through a food mill to make tomato sauce either to freeze or can.

Deanna

I agree with what Dave said:

"Freezing tomatoes whole for later processing, with or without the cores."

I have just washed them thrown them in a bag and froze them too.

It works great when you are pushed for time, which I am very often. It is also good when you are only getting a few, too many to eat, but not enough to break out the equipment!