I haven't got the room to freeze whole tomatoes. I make tomato sauce which I freeze in portions enough for two, in plastic bags that I can flatten to save space in the freezer. The tomato sauces I use in cooking may contain onion (a small amount), or garlic (never, ever both), chilli and basil. To keep my options open, I don't put any of those in my basic sauce for freezing. Just extra virgin olive oil, tomatoes and seasoning. I may or may not skin the tomatoes, though I think I usually do. I nearly always want garlic and fresh basil in there, but I rarely want onion, which makes tomato sauce claggy. Even so, I always reckon that I can add any of those things later. The sauce needs simmering for half an hour or more, until you see the olive oil separating and floating on top. Once thawed, it's just a matter of reheating the sauce then adding anything else you want in there that you've sautéed in a separate pan. I've often frozen Marcella's onion and butter tomato sauce, which needs nothing added except spaghetti and fresh parmiggiano reggiano. With that one, you make the sauce with a whole onion cut in half which you discard at the end. Perfect.

But if you stick loads of onion and garlic in your sauce, not to speak of dried basil, then you and I have parted culinary company...