We have all kinds of different varieties this year thanks to the prolific grower from seeds that is Cabinet Lady. Each year she gives us a mix and it's interesting to see what they all are.
Some of the larger tomatoes along with four different varieties of pepper (three of them hot peppers)
For storing I like roasting them best. Gets rid of the moisture and concentrates the flavor
I split them in half and then squeeze out the seeds. No need to skin them. After the slow long roasting the skins become a non-issue in my opinion.
Sprinkle with salt, pepper, oregano, basil, and a little olive oil
Then roast at 220 degrees for 2 to 4 hours depending on the size of the tomato.
Most of the water should be gone.
Then I put them in either plastic containers or plastic bags and freeze them.
I made a simple pasta sauce with some of them pureed in the blender with a little chicken stock base, and water. Then added that to some sauteing garlic and black pepper. Very good. Lots of tomato flavor but the slow roasting gets rid of a lot of the acidity.
The peppers I just dry. Here in New Mexico the air is so dry that you can just leave them out. It takes about 4 weeks. Then I usually break them up and store them in the freezer until ready to use.