please be careful when canning tomatoes. USDA now considers tomato as low acid. so you do have to use a pressure cooker to can the tomatoes. Some heirloom tomatos are okay.

Freezing tomatoes will cause it to lose its flavanoids (flavors) and being high water content, it will only be good for sauce.

If you do deicide to dry, brush bit of vinegar to retard mold and bacterial growth. You can also freeze the dried tomatoes. It was yummy in tomato sauce, on pizza ...

I would love to get back to canning but we just don't grow enough. Peach, pear, apricots we would have to buy. Same with berries of any kind.