Fun tomato fact: if you freeze a tomato with the skin on, all you have to do is run it under hot water for a few seconds and you can just kind of squeeze the skin off of it.

And frozen tomatoes keep for a very long time -- basically you just lay them on a pan to freeze them initially so they don't stick together, and then put them in a container. I leave the skin on until I have to use them. It's a lot easier than canning, though it does take up more space per tomato.