So far this summer (and now, fall) I have made tomato sauce,
tomato soup (both roasted and non).
I have dried tomatoes in the oven,
dried 'em in the dehydrator (and dried 'em and dried 'em),
It's smelling good and garlicky around here. When I'm done, these roasted tomatoes -- those that escape immediate ingestion, that is -- will go into the freezer to serve over pasta in the dead of winter when I have forgotten what it is to be drowning in a glut of tomatoes.
Lots and lots more roasting.