The easiest way to preserve tomatoes is simply to pop them into the freezer. You wouldn't want to eat those thawed tomatoes on a salad, but they're great for sauces.
The catch is that my freezer fills up with foods that are much, much better frozen than canned. Berries, leafy greens and meats have priority when it comes to my freezer space. Fortunately, tomatoes are terrific canned or dried.
Here is the low down on how to can tomatoes, from the easiest method to the best (in terms of flavor, texture, and color).
If you have a dehydrator, tomatoes are easy to dry and the homemade version is just as delicious as the "sundried" ones at the store. You can also dry tomatoes in a low oven, but the color tends to darken.
Of course, the best thing about peak tomato season is eating them fresh. But next best is preserving as many tomatoes as you can while they are at their most intensely flavorful. The bonus is that this is also when they are also at their cheapest!