According to Penn State Extension: Tomatoes showing signs of late blight disease should not be used for canning. This applies even to tomatoes with only minor lesions since we cannot be sure that the infestation has spread to the interior of the fruit and the extent of internal infestation is not always clearly visible. We also cannot recommend that consumers eat fresh or freeze diseased tomatoes. The disease organism by itself is not harmful to consume. But the tissue damage and rise in pH (decrease in acidity) that occurs can create conditions that promote the growth of other potentially harmful microorganisms.More here: 

http://extension.psu.edu/food/preservation/news/2014/tomatoes-and-potatoes-infected-with-late-blight-are-they-safe-for-canning

Hope this helps.