The best use of too many tomatoes is to make some sort of sauce or passata for use in winter. Simplest is to skin them, squeeze out most of seeds and roughly chop. Cook in a stockpot with some salt and when they have become a lovely mush, allow to cool, transfer to sealable freezer containers and freeze. I tip these frozen tomato iceblocks directly into casserole pots or soup pots, or else simmer and reduce in a frying pan with various additions such as a bit of red wine or sherry vinegar or capers, to make speedy pasta sauces. It is more fiddly to store the tomatoes in sealed jars as the sterilizing and sealing of the jars must be done properly.
Once you have made lots of sauce, here are a few other ideas for your abundant tomato crop!