I spend the whole weekend dealing with tomatoes. I am in the same situation (we have about 40 plants) and I consider it a blessing! So far I have made:

I own a food dehydrator, so I am drying all of the small ones. Just slice in half, salt lightly, put two racks on and voila! dried tomates in two days. Then I vacuum seal them and refrigerate them.

I blanched a few of the romas, peeled the skins off, placed them in ziplock bags and froze them.

I have some green long keeper ones, so i made a big back of green tomato enchilada sauce (onions, garlic, lots of cilantro, minced hot pepers, sautee in olive oil, add a little cumin seed, fresh oregano, lots of peeled tomatoes and cook for a hour or so.) When it is cool enough, and blend with immersion blender, bag and freeze.

I made several versions (we are growing several colors of tomatoes, black, golden, stripped, green, rose colored, cherries, you name it....) of italian style tomatoe sauce. For the golden ones, i did not add herbs, just garlic, onion, olive oil and salt, I did not want the herbs to change the beautiful color. For the other types, I mixed and matched, and made lots of italian style sauce with herbs (fresh marjoram, parsley, basil and oregano also from the garden). I canned one jar and froze the rest in quart bags. I have about three gallons of sauce in the freezer now. I will love having it later for lasagne, raviolis, cannelonis, spaguetti and other pasta dishes

I picked one type for pickles. They were stripped gold and green long skinny tomatoes. Made a standard pickling mix, pickled them and jarred them. 2 quarts of that.....(and more growing on the vine)

I made a large batch of home made barbeque sauce, that has lots of onions and lots of tomatoes. Used the red ones for that. Will use to marinate some tofu for a grilling party this coming weekend.

I have been eating gazpacho just about every day. Had a golden gaspacho, pink gazpacho, black Krim gazpacho, and the latest, a golden tofu gazpacho. Yum....

We have been enjoying lots of fresh tomato salads. Sometimes I add cucumbers, parsley, other herbs, bell peppers, lettuces, all from the garden.

I have been putting them in stews, beans, etc etc.

I give some away to delighted friends and neighbors too....

Next on the agenda: Will be making a vegetarian paella later on, lots of tomatoes for the sofrito. Will be using some for pa amb tomaquet (catalan version of bruschetta, where you actually rub the tomato directly on toasted bread). Will be making a cream of fresh tomato soup soon too.....

....too many tomatoes too little time....