I hate to admit it, but I am getting tired of tomatoes. In the early Spring I was dreaming of the luscious vines of bright red tomatoes. I went to the greenhouse and purchased several trays of tiny little tomato plants. At first they looked rather pathetic, wilting in the bright sun. But, little by little, they began to take root and show what they were made of. A little fertilizer didn’t hurt, either. It seems that before I could turn around the tomato vines were as tall as I was. Now, as Fall approaches, I have so many beautiful tomatoes that I don’t know what to do with them all. My neighbors are familiar with my knock on the door offering a plastic bag full of tomatoes. I have eaten so many tomatoes that, frankly, I am sick of them, and my mouth is sore from the acidy taste. Please send me your address, and I will mail off a peck of ripe Indiana tomatoes. There is a least one thing that we can do well here in Indiana, and that is to grow good tomatoes.
Homegrown Tomatoes by Guy Clark
Home grown tomatoes, home grown tomatoes
What would life be like without homegrown tomatoes
Only two things that money can’t buy
That’s true love and home grown tomatoes
Doug, you must make some tomato preserves! You’ll appreciate them during the rest of the year, and they ship much better than fresh tomatoes!
It’s EASY, safe, and fastl! If you’ve never made jam, check the recipes in a package of Sure-Jell. Basically, you bring tomatoes and about an equal quantity of sugar to boil in a large, non-aluminum pot, stir in a box of Sure-Jell and skim the foam. The color will change from murky to a clear jewel-tone, at which point you take it off the heat and ladle it into clean jars. Pop on a lid, turn it upside down for a while, and then turn it right side up again.
They have darling jars now, with these rubber-gasketed lids that produce a vacuum seal. The stuff will last a year in a cool, dry place.
There is a more complicated way that doesn’t use Sure-Jell, and there is a “refrigerator” jam that is silly, considering how easy the above is, but the Sure-Jell method is a great way to start.
Well, that preserve idea sounds good! And a bit unusual.
You could tie pretty bows around the lids and give them as gifts, too.
M
There’s also plain-old tomato sauce. We’ve got several quarts of it in the freezer, along with many many bags of shredded zucchini. There’s nothing like breaking out a tub of REAL tomato sauce in the middle of the winter, or making a few loaves of zook bread.
several things I’ve done…
As stated, make sauce. Cut an “X” in the skin of the tomato, and dunk it in boiling water for about 30 seconds. Pull out, rinse in cold water, and pull the skins off. Puree the meat of the tomato, and cook it down, add whatever you want (or leave plain) and put into freezer bags or containers.
I also dried then in a dehydrator. Slice across, put a bit of a mixture of fresh oregano, basil and garlic on top, and put in dehydrator (or oven turned just barely on). After they are dry, pack in sterilized jars of olive oil. Toss with cooked spagetti, or use on pizza.
Do you think any soup kitchens or homeless shelters would want them? I know a lot of places like that only accept non-perishable food donations, but some, especially smaller religious-run ones, will accept fresh produce.
If you can’t find anything to do with them, compost them perhaps. But be aware that next spring you’ll have lots of “accidental” tomato plants popping up wherever you spread the compost.
cool! do you send to switzerland? 
I don’t know about where you live, but here we have things called “food banks” where low-to-no-income people can do their grocery shopping. These places love to receive donations of fresh produce as long as it isn’t too ripe (shelf life and all that). I’m sure you could contact some of the charitable associations in your area to see who would be more than happy to relieve you of your excess bounty.
Besides soup kitchens, you may also want to consider making soup. We loves a well-seasoned tomato soup, so we does.
djm
I would like all my tomatoes
with a thumbhole at 6 o’clock.
BTW, can you deep freeze a boxful
for if ever I perform in your town?
Ditto!
Have a party!!!
You should grow the cherry tomato variety called Sungold. They stay orange and never ripen to red. They are far and away the best tomato for flavour I’ve ever experienced. You will not tire of them, I guarantee! 
You can also make a quick tomato sauce for pasta by slicing up several tomatoes and sauteing them in a bit of olive oil until it looks appealing. Toss in some sliced olives, oregano, or whatever.
Do enough tomatoes like that and you’d have sauce for a lasagna, which you could freeze in meal-sized portions.
Our tomatoes all froze green three days ago…ah, gardening in Wyoming. 
Good thinking. If you do the following you will have a sauce that’s a base for all sorts of goodies:
For each pound of red-ripe tomatoes, chop and sweat one medium onion in light olive oil. When soft but not brown, add one crushed plump garlic clove per onion/pound of toms. Whilst onions are softening further, place toms in a very large bowl and cover with boiling water for one minute. This loosens the skins so that you can pull them off and discard (if you want to bother). Chop toms roughly and add to onions. Get that lot simmering for about two hours in an open pan, adding a bit of salt, freshly-ground black pepper and fresh or dried basil. You can freeze this for future use, or you can add cooked mince, red kidney beans, fried red peppers and chillis (or powder) to make really good chili con carne. Or just cooked mince with a bit of extra seasoning and a splodge of chicken stock to make Bolognese sauce. Or red lentils (add them with lots of boiling water once you’ve sweated the onions off), to make a lovely veggie sauce to go with spaghetti and a sprinkling of freshly-grated Parmesan. Or a healthy pasta sauce - leave as it is (just add a couple of spoonfuls of sundried tomato paste - NOT that abomination called “tomato puree”). Or add fried red peppers, chopped quite small/fried mushrooms/any of those nice mixed mushrooms you can get in jars/sundried tomatoes, chopped up/smoked bacon pieces, fried to a crisp/raw cherry toms, cut in half,added at the last minute. All the above sauces would benefit from - nay, need - the addition of decent red wine.
Some folks on my mail route undoubtely had several bumper crop vegtables this year. They built a little bench, put the excess veggies on the bench and attached a sign that said “Free”. Needless to say, the bench was empty by mid morning.
My neighbour handed me some sungold cherries this afternoon. We have had so much rain this August (bizarre!) that they are starting to split. Oh darn, these people with too many tomatoes on their hands. What’s a poor boy to do? 'cept to sing for a rock n roll band …
djm
You should start a Tomato Paste business. I love tomatos, and would be so happy to be your neighbor.
The splitting is the reason they don’t sell Sungold in the shops (I mean - what the point of selling something just because of its flavour!). They do it whatever the weather. If you pick them with finger and thumb to leave the short stalk on you minimise splitting. I serve 'em up with those stalks still on and no-one complains. Taking off the stalk is just asking for them to split. Split ones are good thrown into chilli or pasta sauces at the last minute, or just baked in the oven for five minutes with some olive oil, sea salt, freshly-ground black pepper and basil. Yum. Garlic too if you want.