Gregory's ServerToday I took a couple of height-of-summer tomatoes that I froze, ran them under hot water, slipped off and discarded the skins, microwaved for a couple minutes to thaw, chopped them up while still soft-but-structured, threw them in a pan with a chopped jalepeno and salt and cumin, brought to a simmer, turned off the heat, and ended up with a nice little chili-tomato salsa.
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Cool. Something to remember for next year. But I gotta get my raised beds made.  @darius same trick works with bananas if you want to save over-ripe bananas for like banana bread or whatever. 
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 @darius What a lovely tip. I usually can my tomatoes when they come in cheap on my farm box subscription, but I also then panic every time I eat them because I'm afraid this can will surely be the one I messed up and gave everyone botulism with.
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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.