Our garden is completely overrun with self-sown cherry tomatoes. Even after making a large batch of tomato sauce (read about it here) there are still literally hundreds of fruit ripening every day.
I now have several bags of whole tomatoes in the freezer. I simply wash and destalk the tomatoes then bag them up for the freezer. These provide a great alternative to tinned tomatoes for adding to casseroles and other dishes.
Another method that can be used is to puree the tomatoes in a blender (after washing and destalking them). This creates quite a watery mixture so I simmer it until reduced by at least half. You can also finish the process in the oven which seems to add some richness to the flavour, however, this is not an essential step. This is my version of tomato paste.
I spread the mixture into ice-cube trays to freeze.
Once they are frozen the cubes can be bagged up. This is 1.75kg of cubes which came from about 5kg of cherry tomatoes.
It is an easy matter to toss a cube or two when cooking for some intense tomato flavour without adding a lot of liquid.
I also use the tomato puree to make the tomato base for my homemade pizzas. I cook it to reduce even further and add some dark jam (Davidson Plum is my preferred jam but any plum or berry jam will do) and Tabasco sauce. This creates a rich, spicy sauce which we love on pizzas.
NOTE: I will write a separate post in the future with an exact recipe for the pizza sauce as I do not have the final quantities yet.