In theory you're right, Suzanne. But in my experience it doesn't happen.
I suspect that the natural sugars in the tomatoes, along with their acid content, act as a preservative? I've kept them at room temp for quite awhile---amounting to months---with no problems.
There is a point, also, where the tomatoes are still chewy, but below the magic 8% moisture content. The trick, I think, is to monitor the container. If condensation builds on the inside that there's too much moisture in the tomatoes, and mold is a more likely occurance.
And, as you note, it doesn't hurt anything to freeze them.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling