Tomato storage

Hey all! I’m starting to harvest my tomatoes-this is my first year actually getting this far (usually I lose the plants to mildew or some other heat/humidity related sickness before I get more than one or two fruits). I’ve harvested about 15 tomatoes this week so far, and they’re ripening at the rate of 3-4 of them a day.

Problem is, we don’t eat THAT many tomatoes in a week. How can I freeze them/store them without having to go through the trouble of canning? I hear that I should blanch them-boil them for like 30 seconds then put into ice water-what do I do after that? Are they good to just pop in the freezer like that? What is the consistency of the tomatoes after being frozen like that-are they only good for sauces/soups/etc, or will they still be firm enough to use for salsas and salads?

Thanks in advance!