Freezing plum tomatoes

[foodinistar]

I have a couple of "Pluroma" F1 plants that I picked up at the market with a view to making pasta sauce as plum tomatoes were the only bought ingredient last year. The plants are dripping with tomatoes, including one large and very ripe one. What is the best/easiest way of preserving the tomatoes as they ripen until I'm ready to start making batches of pasta sauce? I'm hoping for a simple method of freezing...

[red]

personally, i roast spare tomatoes with alittle olive oil unti lthey are wrinkly and have a little colour, then blend them skinds and all - makes a lovely sauce/starter to many other ingredients

the other thing you can do is freeze them whole, then thaw them - their skins will be easy to slip off after freezing, and you can stew them, to make passata or 'inned tomatoes'. the advantage is you can wait until you have lots, before the cooking part.

[foodinistar]

OK. Pick, rinse, cut to size if large or leave whole if small, bag and freeze. Sounds very easy. Glad there is no parboiling and skinning involved!

I'll try the roasting with olive oil when the oven is on and there is a need. At the moment it is salad time to clear the potatoes and lettuce!