This is the last of last year’s tomatoes. In this photo, I had just pulled them out of the freezer, and put them in this pan to roast, and be made into salsa.
As long as you have the freezer space, this has to be the easiest way to preserve extra tomatoes. After you pick them, you just wash them, let them dry off, and then put them in a freezer bag. You don’t even have to peel them before storing. When roasted, the skins peel right off.
I really like salsa, so virtually all of our frozen tomatoes from last summer and fall were used for that purpose. They didn’t quite last until the first tomatoes this year were ready, but almost!