I do this every year, quarter them, put in ziploc bags, squish air out and freeze, they work great! AND the skin slips off when you thaw. You can put x at the bottom of tomato, dip in boiling water with a slotted spoon, cool. The skin will "slip" right off.

I also freeze my extra zuchinni, yellow squash, peppers the same way, If you take the bags and lay them flat in the freezer they will be easier to stack.

You can take fresh basil, don't even take it off the stem and freeze in ziploc bags, be sure to remove the air. Then once frozen, take out and squish between your hands, the basil will shatter, no chopping necessary and you can just pick the stems out of the bag. Be sure to immediately return to the freezer though if you don't use it all, it will turn into a basil brick! You can still use it but it isn't as easy. This way you can have the fresh basil taste all winter. I do thyme, sage, oregano too.