Not blanching tomatoes?

 Last summer I didn't want these beauties to go to waste, so I ran a little experiment. I froze some of my tomatoes without blanching or cooking ahead of time. Some were cut, some weren't. It seemed to work when I was ready to use them. The skins slipped off when I ran them under water. I was able to dig out the seeds. What do you think? Is there any reason (say, enzyme chemistry) to always blanch tomatoes before freezing them?