We usually can our tomatoes, but only when we have enough at once to make it worth our while. I would be slightly annoyed if we canned them all only to have a bunch more come in from the garden a week later. Not that I mind all the tomatoes, I just don't want to wash all the jars again!
I save them like this for most of the winter (unless the canning urge hits.) When I'm making something that calls for a few tomatoes, I grab them out of the freezer, dip them in water, and throw them in the pot. They do take a few extra minutes to cook since they start out as frozen bricks of tomato! But they keep well and no flavor is lost.
I wouldn't toss them on a salad or sandwich though...some texture may be compromised for raw eating.