My tomato crop has been poor- you can always give them to me if they are a "problem"...
Are they plum tomatoes or regular slicing tomatoes? I always can a small amount of plum tomatoes( 10 jars or so) for later use in the winter. I find it very manageable when it's such a small amount. You do need to peel them ( blanch for 1-2 minutes in boiling water - remove with fork to cold water- skins will slip off pretty easily). Tomatoes are acidic enough that canning them only requires boiling for a short while.
After that, I make a slow-cooker sauce and freeze ( see this post: http://forums.louisvillehotbytes.com/viewtopic.php?f=4&t=12449&p=111636&hilit=Italian+plum#p111636
). I think using regular tomatoes for this sauce would be okay too- it'll be soupier. then just cook for a while with the lid off to reduce.
I also make a quick cook fresh marinara with 1 1/2- 2 cups chopped tomatoes, a glug of olive oil, pinch of sugar, a little garlic and 6-8 leaves of fresh basil. Saute for 20 minutes, then cool and store in 2 cup portions flat in zip-locks. I use this all winter as the base for other fresh sauces ( ex. add more garlic, oil and shrimp to make " scampi" like pasta, etc.)This one works with regular tomatoes too- just a lot soupier.