My wife and kids are leaving for three weeks in Europe tomorrow evening just as the berries, tomatoes, and peppers begin to ripen. I don't know anything about sauce or jam making.
I guess I'm going to learn.
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I forgot to mention that there is no freezer space so even if I do make sauce and/or jam I have to figure out how to can them, too. AAAIGH!
Dehydrator? You can preserve tomatoes by cutting them in half, laying on baking trays and throwing some thyme sprigs, olive oil, salt and smashed garlic cloves over them. Bake at like 200F for as long as it takes to dry them out.
Mmmm...what will I put on my chicken parm then?!?
The rest of the tomatoes! There will be MANY!
You have all the answers!