My grandfather used to pick the tomatoes during all summer. If they were not eaten immediately, they were exposed out in the sun in trays to dry them. Once dry, the whole family gathered to help, and with a knitting needle they pierced the tomatoes, making a knot in every tomato, and hung them from a cotton thread in a dark, dry room. This way, they could use them any time, as they added flavour and meant they could be preserved during Winter.
Moreover, every 20th of September my grandmother used to pick the last fresh tomatoes and filtered them in order to remove the water. The mash was stored in large glass jars, mixed up with a small quantity of preservative, and a few drops of extra virgin olive oil at the top before closing the jar. They were also stored in a dark dry room all Winter.