One other way I preserve is by vacuum-sealing then freezing. I first blanch the tomatoes - boiling the water in the pot, putting the whole tomatoes in and let it quickly boil again until the skin is peeling off. Scoop them out and into a container of iced cold water to stop the boiling process and maintain that natural red color.
Relish summer while it’s here and sing along with Sandy and Danny from “Grease” while sinking in your teeth in those juicy, tasty tomatoes: “Summer lovin’, had me a blast. Summer lovin’, happened so fast.”