My favorite way to handle extra tomatoes, of which I have plenty, is to can them. It is a relatively easy process and it makes them easy to use in future months. For this recipe I only did about a dozen tomatoes, which filled two quarts. All you need in ingredients are tomatoes, boiling water, lemon juice, and salt. You also need quart jars, lids and rings, and several large pots.
Start by blanching your tomatoes. Cut an X shape in the bottom of the tomatoes and boil them in small batches for 1-2 minutes. Remove the tomatoes and drain them into ice water so they will cool quickly. It should be easy to remove the skins starting from the X on the back.
Fill two pots with boiling water. One will be to add to your tomatoes. Put the lids and rings in the second pot and boil for about 10 minutes.
Fill another pot or canning kettle with enough water to submerge your jars with about an inch to cover, and bring the water to a boil.
While your lids are boiling and your water for the jars is coming to a boil, chop your tomatoes into large chunks and fill your sterilized jars evenly to about 1/2″ from the top. Add 1/2 teaspoon of salt to each jar and 1 teaspoon of lemon juice. Add boiling water in the jars with the tomatoes and wipe the rims clean. Seal the jars and lower them into the boiling water in your canning kettle or large pot.
Cover the pot and let boil for 45 minutes.
After 45 minutes remove the cans and set them on a towel to dry and cool. Leave for several hours, and store in a cool, dark place until use.