Tomatoes must be saved every which way, because I will not be eating what passes for tomatoes at the grocery store come winter.
One favorite method of preserving tomatoes is to dry them in the oven. Their flavor is concentrated, and cherry tomatoes in particular are sweet as candy.
Cut tomatoes into small chunks of approximately the same size. The smaller the pieces, the quicker they’ll cook, obviously. Cherry tomatoes can just be cut in half.
Lay the tomatoes on a lined cookie sheet.
Sprinkle with salt. I like kosher for these, but use what you’ve got.
Bake at 250 degrees for between 3 1/2 and 6 hours. Quite a range, I know, but it depends on the size and moisture content of the tomatoes. You’ll know they’re ready when they feel like raisins.
Store in freezer in airtight containers.