To freeze whole tomatoes:

Wash the tomatoes gently under running water and pat dry. Do not submerge in sink of water or use detergent. Cut away the stem scar. Place the tomatoes cut side down on cookie sheets and freeze. Tomatoes do not need to be blanched before freezing. 

Once frozen, transfer the tomatoes from the cookie sheets into freezer bags or other containers. Seal tightly. To use the frozen tomatoes, remove them from under the freezer a few at a time or all at once. To peel, just run a frozen tomato under warm water in the kitchen sink. Its skin will slip off easily.

Formerly frozen tomatoes should only be used in recipes in which you will cook them; the texture of a frozen tomato will not stay the same as a fresh-picked one. Freezing is a great way to preserve tomatoes for use in sauces, soups, or stir fry during the winter months, especially if you don't have time or the quantity to make the canning process worth it!