OP, does salsa actually freeze well? I can only see that working if you puree the tomatoes.

I wash the tomatos, remove all the stems, then cut them into quarter or smaller sections, put them into Ziploc bags and freeze them. I then use them as needed throughout the year in any receipe that requires tomoatos. Since I don't remove the skins, I find it's best to only use the frozen tomoatos in marinara or Bolongese sauces, stews, soups, curries, etc.

How about some of the recipes in the cherry tomato thread?

A neighbor recently gave me a box of 20 tomatoes. I am not a canner or anything like that, but can probably pull off making some marinara sauce to freeze and use later. Does anyone have a good recipe for that?

I also plan to make some salsa to freeze.

Any other ideas?