These will keep for a week in the fridge, or you preserve them in jars if you prefer.
To preserve in jars, you'll need to sterilise them first (tips on this in my
chilli jam recipe ) pack the tomatoes in tightly, making sure they're covered with the oil from cooking, top up if needed. Ensure there's a 1cm gap before the lid.
They'll need water bath canning for 45 minutes to ensure a seal.