Tomatoes!

Cherry tomatoes roasted until a sun dried tomato look then frozen. Then use in recipes calling for sun dried tomatoes . Love the concentrated flavor.

Note: The tomatoes in the photo are from the potted tomatoes, which are now finished for the year. Waiting patiently for garden varieties to ripen. They are larger tomatoes.

New favorite thing to do with a glut of cherry tomatoes is make confit: drizzle with olive oil, sprinkle with rosemary, and roast. Tomato basil is a classic combination, but you should definitely give tomato and rosemary a try. You'll love it!
I keep the confit in a jar in the fridge and add for a serious savory punch for plain rice or pasta. You could also use it as a marinade for meat.

When tomatoes are plentiful, I make this soup - served as I posted it (an homage to a BLT,) or just on its own, with a grilled cheese sandwich. https://food52.com/recipes/30484-roasted-tomato-blt-soup

I'm surprised no one has mentioned gazpacho yet. We keep a pitcher of it in the refrigerator during tomato season.

Oops, green bean recipe link appears not to have worked. Trying again: https://smittenkitchen.com/2015/07/green-beans-with-almond-pesto/

Chop roughly and cook down a little further with garlic and a glug of olive oil and use as bruschetta topping; serve as accompaniment to this fantastic green bean dish: https://smittenkitchen.com/2015/07/green-beans-with-almond-pesto/; add to pasta salads; use them to add depth to anything braised; I used them in my arroz con pollo last week; make them into a relish and serve with salmon or anything asking for a pop of sweet acidity; as other have mentioned they are a great addition to ratatouille; so many applications!

If you have access to a dehydrator, halve and dry. If you dry bunches, toss a gallon of very dry toms into a food processor and powder. 1 to 1 with water = paste, 1 to 2 parts water = sauce. I keep a jar of the powder in my freezer.

I forgot to mention, those look really good BerryBaby.

I cut tomatoes in half and roast in a rimmed sheet pan with sliced onions & garlic with olive oil & salt & pepper. It doesn't matter what they look like. I watch them carefully because their water content will determine how fast they cook. When they are done, I pour them in to a stock pot and cook off any liquid slowly. Then, I purée with an immersion blender. Then skins just purée in to the sauce. I leave it thick and freeze it in 2 cup freezer bags. Later on it can become soup or tomato sauce depending on my needs. If I'm really in a hurry, I core them & put them in freezer bags. When they thaw the skins just fall off.

How about a fattoush? A little twist on a tomato salad https://food52.com/blog/7901-fattoush. also on that same twist, a panzanella salad. Another idea is on a pizza, I like to slice them thin on top of a layer of fresh ricotta on the pizza. some fresh garlic and oregano.

Not another idea, but I just thought I'd mention, roasted tomatoes freeze beautifully. I make tray after tray of them in the summer and then freeze them in quart freezer bags or wide mouth pint jars. We eat them all winter long as a pizza topping, pasta sauce, add them to soups, etc.

We've been making this delicious spread:
https://food52.com/recipes/14005-cherry-tomato-spread

This is my all time favorite ratatouille recipe. I make it and freeze lots for a fun taste of summer in February.

http://www.splendidtable.org/recipes/francis-lams-weapons-grade-ratatouille

my italian neighbor used to grow so many that she couldn't keep up with making sauce etc. to freeze. she had a second freezer in the garage for all of the yummy things she would make. anyway, she used to just freeze them whole if she was going to cook with them later as you can't tell once they break down in cooking. she used to strain out the seeds and skin later. she was a fabulous cook.

I make salsa ranchero with roasted tomatoes: wonderful as huevos rancheros or as an enchilada sauce. To one large roasted tomato I add one broiled jalapeno or serrano pepper with skin removed: blend together. Saute one slice of diced onion and one clove diced garlic in a small amount of oil: add tomato mixture and cook for another 5 mins. Salt to taste. Sauce freezes very well; doesn't lose flavor. Adapt the number of your smaller tomatoes accordingly.