The amounts are going to vary based on how many tomatoes that you use.
1. Start by cutting the tops off the tomatoes. Then, you need to do is to boil the tomatoes in order to get the skins off or you can just pour boiling water on them. I decided to boil them all at one time. Once they had boiled enough to remove the skins, I put them in a strainer and ran cold water over them and peeled the skins off.
2. At this point, I went ahead and placed them in a large bowl since I had several pots of tomatoes to boil.
3. Once I had all of the tomatoes peeled, I sliced them up to make them smaller then put them back into an empty pot on the stove. Next, I added a pinch of sugar and about a tablespoon of butter to the pot along with the tomatoes.
4. On medium heat, I let the tomatoes stew for about 20-30 minute until they were a bit more thick. If you want them thicker, you can also add corn starch.
5. Let them cool and then put 2 cups each into freezer safe storage bags.