Tartan

I do mine up in the summer for the winter so.... about 6-9 months is about when I get them used up. You could probably keep them longer because they get like giant solid ice cubes. I usually try to use all my freezer supplies in the 6-9 month time frame. I know that the frozen food guide says to use up frozen stuff within a year to avoid freezer burn. I don't know that the tomatoes would get freezer burn because you are removing the skins when you take them out.

Caswews

oh canning is the way to preserve besides freezing.. We have done that for years ! although a friend swears by dehydrating as well .. so the choice is yours.

Shayvian

Donate them to Personal Care Homes or places where they run a food bank, places where people can see them and use them.

Annaquilts

We wash and clean the tomatoes, cut them in 6 to 8 parts and freeze them in quart freezer bags. I then use them to make tomato sauce, tomato soup or just add them to dishes. From cucumbers and zuchini I used to make relish. I used to make my own ketchup too. To lazy now. We eat them in home made sushi and cucumber salads.

Quilt-Till-U-Wilt

I've made homemade tomato sauce for pasta and froze it in mason jars.

saveaquilt

I love homemade salsa too. I have learned to can my tomatos in a slight puree form(that the consistance I like) and go fresh from there. I have not found a homemade canned salsa that isn't mushed but that is because of the time it need in for the canning process.

Ccorazone

Last year I grew cucumbers to make pickles you don't have to have a pressure cooker for that.
we also ended up with a lot of green tomatoes in September and October so I made ChowChow which is a relish with green tomatoes, green peppers, onions and cabbage, spices, vinegar and sugar.

granny64

Saute them down in olive oil with onions, garlic, bell pepper. Freeze and add to your tomato sauce when cooking spaghetti sauce. Delicious.

barny

Oh We would EAT THEM. It is so hot here, ours died. We did have enough to satisfy our craving. Yummm. We live in the Dallas area.

kay carlson

We make bean salad when our brother-in-law has an abundance of green beans, cukes, tomatoes, and onions. Cook the green beans in saucepot until color is set, but beans are still crisp. Drain and cool. Add cut up cukes, tomatoes and onion to taste for a cold salad. We prefer homemade dressing of cannola oil, red wine vinegar, salt, pepper, celery seed, garlic powder, parsley, Italian seasoning, and pinch of sugar. Allow to marinade, best if overnight! If you make enough, you'll have some "deli like" salad for a couple of days. It's a great contribution for a potluck dinner, too.