It will work really well for me since often at the beginning of the season, I'll have more than I can eat fresh, but not enough to make sauce with, so I can just freeze them as they come in and make sauce later in the fall.
I've been getting a half bushel every week from my favorite farmers at the market and making sauce to freeze each week, too.
It WOULD be nice to freeze them whole and then sauce them when the weather is cooler!
I do the same thing with berries. I wash them, then freeze them in a single layer, and bag the frozen berries. It makes it much easier to get out a handful, or a cup, or however many you want, without thawing a gallon of them!