My wife read some stuff on making tomato powder. You dry them and blend them into a powder. They retain most of the nutrients as only water is removed. That makes them easy to store. They can be sprinkled dry on food or they can be reconstituted to make juice, paste, etc.
We're in the experimental stage right now, making the powder. We haven't got to the using it part yet. If you have the tomatoes, search for 'tomato powder' to get a bunch of ideas.
The nutrients in many dried foods are destroyed by oxidation. You can get very cheap oxygen removal packets, like those little packets you find inside many things you buy. They greatly extend the shelf life of dried foods.
Make your own pizza sauce, your own salsa, your own spaghetti sauce... Pressure can it in pints/quarts/whatever and they'll keep for years..
