Last year I was overrun by tomatoes, ripened ones as well as green ones at the end of the season. I started dehydrating them as I can put them into jars and store in a cabinet so not taking up room in my overfilled freezers. The cherry and grape tomatoes I cut in half the long way and can use them in recipes calling for sun-dried tomatoes. They give a big punch of flavor and no I don't add any oil to my dried tomatoes either. The larger tomatoes I dehydrated and/or roasted but for the large dried ones, I put into my blender or rfood processor and ground them up and then put into jars. Have you ever had a tomato type sauce that seemed runny, well adding a bit of the dried, ground up tomato took care of the runs. I also threw in some into some of my soups as it also gave a nice punch of flavor.
As for the green tomatoes, my sister figured out a way to bread them just like out eggplant, bake them on a rake and then freeze them to use later as a snake or part of a meal. The trick for me is to pull what I need out, keep frozen, and air fry for 4-6 minutes so they don't come out soggy. Same for the eggplant slices as we love eggplant parmasean but don't care for soggy slices. The breading we use can be stored in the freezer for the next time you need it too so again no waste.
Luckily this year I planted only 1 regular tomato plant but 2 grape tomato plants as I ran out of my little sun dried tomatoes for my recipes.