You could always can them.

cheese1227, yes, this is a nice little trick to have in your bag. I cut the tomatoes in half, scoop out most of the pulp with the crook of my little finger, throw the seedless halves in a zipper bag and then freeze them. After they're frozen, the skins slip right off if you let them thaw slightly, and if you let them thaw a little bit more, it's easy to dice them into same-size pieces. Don't use all of the tomatoes for sauce--keep a few bags and break off a tomato or two to add to soups or chili, or use a couple of them to make salsa on Super Bowl Sunday.

Sure, store in fridge, no problem. Also consider oven roasting them.

A friend told me yesterday that you can freeze whole tomatoes in abundance now on a cookie sheet, then once frozen, put them in a bag in the deep freeze and then take them out at a later date and start the sauce-making process from there say, like on a cold wintery day when you have nothing else to do. Has anyone tired that method?

Kristen is spot on - refrigeration changes the taste and texture of tomatoes but if you'll cook them, it'll be fine

If you're going to use them for a sauce or other cooked preparation, this shouldn't be a problem at all -- I've only noticed a slightly mealier texture after refrigeration when eating them raw, in salads, etc.

Yes, it just stalls the ripening. I've held fruit and tomatoes for a few days in the fridge.