With over 400 tomato plants in 12 varieties, needless to say, we love pomodori! However you can't eat them all at once - so we preserve our tomatoes a few different ways to extended their season and flavor long into winter. You don't have to grow your own tomatoes to preserve them, just buy extra at the farmers market while they are still in season.
Of course we jar/can a few hundred kilos, which is time consuming and a mess - but well worth the work once you pop open a jar in Februrary and the kitchen smells like the garden in July. We also make passata or passed tomatoes in pulp to jar, as well as tomato marmalades (which I am addicted to!) But the easiest, quickest way - freeze'em!
Place ripe tomatoes (small varieties are best like cherry or datterini) on a cookie sheet and place in the freezer overnight. Once frozen, place in a ziplock bag and use as needed.
Why freeze your tomatoes? It's a quick and easy way to have the flavor of fresh tomatoes in the middle of winter at your finger tips (we freeze our peppers as well). Since, they are frozen at the height of their season, the frozen vegetables will undoubtedly taste better than the gassed ones you find at the grocery store. They are not to be defrosted and eaten raw, rather tossed into a sauce
with cauliflower & orecchiette, added to ribollita or favorite soup, or a handful added to the pan that your pork is roasting in!