I have done that in the past and didn't find a lot of use for it. I also dried them like cranberries, dry but chewy, and the flavor varied so much. Some would be sweet and some came out very bitter. I also roasted and froze them, but DH doesn't like them in sauce, so they are still in the freezer. He'll only eat them fresh, so I cram as many into a salad as I can. So if we don't eat them, why do I have so many? I think I put in one yellow plant and the rest are volunteers. These guys : https://www.ecrater.com/p/17353700/rare-organic-heirloom-wild-tomato I planted them once ~15 years ago and they reseed every year. My two large varieties have yet to produce anything we can eat, though there are large green ones coming. I hope those don't rot.You could dry your extra tomatoes and grind them for tomato powder.