Over the past few months, I have brought my slab pizza into work a few times and people really like it.  I usually bake enough to feed a few dozen people. 

Anyway, after the fantastic summer we had, people at work are giving me their excess garden tomatoes.  I'm getting a few pounds per day from people who appreciated my pizza!

I actually have made some pizza from the fresh tomatoes and brought that into work.  Again, more tomatoes....

I find it easy to peel them, and I it would be really simple if I could just freeze them instead of canning them.  Is there any major dissavantage to doing that?  I will be using them mostly for pizza and pasta sauce.

I'd really like to hear your opinions about this.  Thanks.