Actually, freezing fresh tomatoes is quite simple. Keep in mind they can only be used for cooking recipes once thawed.
Simply bring a substantial pot of water to a slow boil (as opposed to a roiling boil). Place several tomatoes in the boiling water for just a minute. Remove the tomatoes and quickly dunk them in a pot or kitchen sink filled with ice water. You'll immediately ntice the skins will bubble up and come off with just a little effort.
Place the tomatoes (once you;re finished with the de-skining) on a large cookie sheet or other flat pan (not touching) and place in your freezer. Once frozen (probably a couple of hours) place them in "freezer storage" bags. We like the zipper kind but just make sure they're for the freezer and not just the thinner storage bags.
Actually, we mainly use the vacuum Food Saver (here in the U.S.) storage. They keep very well for up to a year or more...