Try "Black Prince" next year, they have a very rich flavor and are hardy. They also have a relatively short growing season:
The best(easiest) method I've found for preserving the harvest is to halve tomatoes, place in roasting pan and drizzle with olive oil. Cook at 325 for 40 mins or so. You can also roast some garlic along with the tomatoes. Freeze.
Much easier than blanching and peeling, and that's too much work, IMO. And I like the skins.