Freezing until you have enough is a common practice. Check out the Harvest Forum here for all the canning food preservation information.

Dave

Thanks Dave. I wasn't sure which forum to look to. I think I checked everyone but that one. Thanks neighbor.

Many of my juicier tomatoes get processed along with the firmer ones. I find that freezing them, then thawing, allows a lot of the juice to separate out, so much of it can be poured off quickly instead of cooked down slowly.