Boil water over high heat. Meanwhile, fill a large bowl with cold water and add ice.
Add tomatoes to the boiling water and cook until the skins are nearly off, about 10 minutes. Boil in batches of three large or four small.
Using a slotted spoon, remove tomatoes and place them directly in the ice bath. Cool at least 5 minutes.
Using a slotted spoon, remove tomatoes from ice bath and place on a large cutting board. Flatten tomatoes with the side of a chef's knife (or other implement). Chop/dice tomatoes until it is becomes a puree. NOTE: The tomatoes will be hot. Be careful. Also, flattening the tomatoes creates a lot of juice, so be prepared with paper towels.
Let tomatoes cool. Once they are room temperature, divide into quart freezer bags. Press the air out and store flat.¼