Last year I canned tomatoes. It went well, but was a LOT of work. This year we have freezer space so I decided to freeze some. For this first batch I simply hulled the tomatoes, cut them in half and arranged them in a roasting pan. Then I drizzled them with olive oil and put them in the oven to roast slowly. (you will find recipes for roasted tomatoes online that call for 10-12 hours at a low heat, and I’m sure these are amazing but I just did mine for around 3)
I got three meal-sized bags out of literally five minutes work, so it seemed worth it. I’m hoping they will impart a yummy summer flavour to some winter meals.