When we have too many to use but not enough to can, we freeze them for chili, soup or stew. Just dip them in hot water to make them easy to peel. Peel, cut out the stems and any bad spots, and drop them in a freezer bag.
I don't have the recipe, but we did tomato tarts last year that were terrific.
We do lots of homemade pizza. Put whatever you like on it, but "my side" usually just has tomato and cheese.
I think you could put a slice of homegrown tomato on cardboard and it would make a good sandwich, so we eat tons of them on sandwiches or as a substitute for one of the vegetables at any meal.
The heat has hurt ours this summer, so even though we still have quite a few, they are tiny. I always mourn the end of the season.
Sheila