If you are in a hurry – you can also throw a few whole tomatoes in the freezer – (wash them first). Sometimes I prick the skin. Put them in a baggies in case they burst. You can then take the frozen tomatoes (which are like billiard balls) out of the freezer and just let them defrost in a dish, and use them like canned tomatoes.

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Be sure you first check the tomatoes for signs of decay, rot, or bug infestations. If they look fine, the tomatoes can be prepared for freezing. This is done dunking them in boiling water for 20 seconds, then slipping off the skin before placing in a freezer container.

What I do to save on freezer space is to sauce a big batch of tomatoes, along with onions, green peppers, and Italian seasonings. The veggies are cooked for about 4 hours, pureed, then ladled into freezer containers (available at grocery stores). During the winter, the tomato puree is added to soups or turned into homemade marinara sauce.

At the end of the growing season, you can pick any unripened tomatoes and wrap them individually in newspaper. Over the next 6 weeks, the tomatoes will slowly ripen.
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long time gardener, home canner, and scratch cook

For instructions on canning, freezing or drying, just google canning, freezing, or dehydrating foods. You will get millions of hits with millions of recipes.
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I prefer Canning and Dehydrating.