Our summer garden is a forest of tomato plants, and they are now producing more tomatoes than we can eat (which is saying something, because we eat a lot of tomatoes).
If we keep getting production like this, we're going to need to look into canning some. I'm thinking I'll quickly roast or blanch them, peel them and just can them whole.
Come winter, it will be nice to be able to pull a jar of our own tomatoes from the pantry shelf to use to make a batch of pasta sauce.
For now, though, we're doing our best to keep up with the influx of fruit.
That means eating lots of tomato-centric dishes like gazpacho. No complaints here...