This is why I'm glad I'm freezing a fair amount!

All I can think about is my garden-- I think I was quite right to plant one cucumber and one squash plant-- I have had 2 cucumbers and 1 squash so far. However, I think my six tomato plants are going to kill me. I have this feeling they are going to produce well into September, when I cannot handle the tomatos!

You will have to make vats and vats of sauce. That's what's traditionally done, right?

Sophia, I just learned how to roast tomatoes - just quarter them (I de-seed at this point because I think tomato seeds are nasty) and put 'em on a cookie sheet skin side down, drizzle with olive oil and salt and whatever spices you like (I think I skipped that step entirely and it was fine), and roast at 425 for 40 minutes (for, like, big slicing tomatoes. You can do smaller tomatoes, just not as long). They come out halfway between sundried tomatoes and tomato paste, turn into sauce as easy as scooping them out of their skins, practically, and freeze up well. I love it, especially since I have 5 tomato plants and don't eat raw tomatoes at all.

Actually take the tomatoes, clean them and drop them in a big. freeze. You can make them into sauce or drop them into stews and soups when you need them . Easier - and that's what my neighbor does

Ew, whole tomatoes all full of nasty seeds and contained in icky skin.

YTomatoesMV, obviously.

I was super excited that I remembered about boiling the tomatoes to make them peelable.

Well, if you made them into sauce you could sivie it. and scoop out the seeds before you freeze them

I have a magical device that mechanically separates the pulp from the skin and seeds. I suppose that would would perfectly well on previously frozen tomatoes, as well. This no prep freezing technique may work for me after all. Cool.

I use all parts of the tomato. And by use I mean nom.