Freeze the classic tomatoes cut into cubes. I leave the peel on (I don't have time to peel them and also they are fibers). I just wash and cut into cubes or slices. Place in small bags, the exact amount needed for cooking a meal.
For example, I freeze a maximum of 1-2 chopped tomatoes in a bag for a soup or 3-4 for a stew.
I recommend making individual bags for each meal, adjusting the amount (preferably smaller amounts). This way, there is no need for thawing in advance. And, if there is a large amount in a bag, you'll have to compromise the rest which is not needed at the moment.