How well do tomatoes freeze?

I have too many to use day-to-day but would like to save what I have now to combine with the next few weeks or so - make a huge pot of tomato soup of some sort.

I don't want to mess with canning, and am thinking about simply chopping them up, partially freezing them, and then vac-sealing in the foodsaver. Packs would go into deep freeze then until I'm ready to make some soup.

Anything wrong with that approach? I've never frozen tomatoes before, so I wasn't sure...