Last year I had the same problem with way too many tomatoes so I started slicing the larger tomatoes and just cutting the grape and cherry tomatoes in half and dehydrating them. Takes a lot of dehydrated grape/cherry tomatoes to fill a quart jar mine you. As for the larger slices, I then put them thru the food processor to grind them up and place them into a quart canning jar. These can be placed in a cabinet and do not need refridgerated. I make my own sauce and salsa so when I find a jar that's a bit too watery for my taste, I throw in some of the ground up tomatoes and it thickens it right up, not to mention the taste they give it. I've been finding more and more recipes asking for sun dried tomatoes and the little dried ones are perfect for that and they give off such a fantastic flavor. I even throw some of the ground up tomatoes into my squash soups as I make a gallon at a time and freeze it for the winter. The flavor of the dried tomatoes are so much more vivid than as regular fresh tomatoes.
This year I only planted 1 regular tomato plant but 2 grape tomatoe plants to stock up on my sun dried tomato supply. We also did fire roasted tomatoes and put them into the freezer. And then at the end of the year when we had so many green tomatoes we found that our recipe for breading eggplant slices for parmesan works with the green tomatoes and we can freeze them. When I need a few slices, I pull them out of the freezer and throw them into my air fryer for a few 2-4 minutes. Great topped with yogurt or sour cream as a snack.