David Tanis. Hmm. Think I like his ideas more than the actual writing at times, especially in his second book, Heart of the Artichoke. Very occasionally my eyeballs roll involuntarily skyward when he writes about his fabulous European market lifestyle. That said, he has a brilliant - BRILLIANT - idea that neatly takes care of a) too many tomatoes, and b) the notion that if we were real cooks, we'd all be canning our own. Though initially sceptical, this bloody well works and it's a genuine kitchen revelation.
Take one large ziploc bag and fill it, in a single layer, with fresh tomatoes. Squish (the technical term, obviously) as much air out as you can be arsed to, seal bag and place in freezer. He doesn't really go into any detail about how to use them, so allow me. Take out as many tomatoes as you want to use and place in a colander. Boil a kettle and pour water over tomatoes. Remove skins (they come away easily) then chuck into pan and get cooking.