Freeze your tomatoes whole: wash and de-stem tomatoes and throw in a freezer bag. When you take them out mid-winter, thaw in a bowl and the push the innards out of the skins - no boiling to take the skins off! If you don't like seeds in your sauce, run all of the juice and innards through a sieve. You can then make more Fresh Salsa or cook down into your favorite sauces.
Smoke sliced or halved (depending on the tomato - not more than 1.2 inch thick) and de-stemmed tomatoes at 200-225°F until almost dry (or a little rubbery.) This may take 10-18 hours or more) depending on the smoker. Check every few hours after 10 hours. Then pack in oil and store in your fridge. Pull out to slice and use in salads or on pizza!