Remove the stem ends and quarter the ripe tomatoes.
Put the tomatoes in a sauce pan that has a lid.
Cover them and let them cook until tender (10 to 20 minutes).
Cool the tomatoes completely, and then pour into jars leaving headspace.
For a quart jar of liquid, leave at least an inch empty at the top. If you don’t the jar could break.
Seal and freeze.
So it was easy freezing stewed tomatoes wasn't it.