Given that we have 300 tomato plants each year (you can't have too many tomatoes is what my DH claims), we do a lot of things with tomatoes. I'll be complaining (if the season goes well) by the end of August/early September about having too many tomatoes. Like summer follows spring, it happens every year that I complain about too many tomatoes. If you have a freezer, then you can freeze not only the tomatoes, but also sauces--chili, spaghetti, etc. I like to freeze the bases for sauces and add the spices later--so I'll do tomato sauce without anything else and freeze that. You can juice them, and freeze the juice. You can make tomato soup and freeze that. Dehydrating them is also a good way to preserve tomatoes. My DH asked yesterday what I did with all the tomatoes I dehydrated--I told him that he ate some of them yesterday. He didn't realize I'd been rehydrating them and adding them to things--silly bear. And, once dehydrated, you can eat them as tomato chips as well.
Laura Caulder (Calder) has a method/recipe on the Canadian Foodnetwork for canning tomatoes where you just shove the tomatoes in a jar--I haven't tried it, but I mean to do so this year.
I don't think that anyone can have too many jars of salsa--mild, medium, hot, suicide.
Not sure where you are, but you might be a little premature going to buy bushels of tomatoes in July--there might be more varieties in August/early September. When we both were too busy to garden at the rate we do now, we used to go buy a couple of bushels of tomatoes right before Labour Day weekend and spend the weekend making salsa, chili (pressure canned), and jars of tomatoes. It was also when our tomatillos were ready--so that timing was right for making salsa. For the first few years we were married, Labour Day weekend was always labour-intensive. (That hasn't changed, but now it is usually corn we are processing).