Salsa.

rinse put on a plate.
Make a mix of salt, celery seed and pepper. Maybe some garlic powder.
Pour a slug of vodka in a small bowl.
Dip a tomato in the vodka, dunk it in spices and eat. It's like a mini bloody mary in every bite!

I like to take every possible opportunity to mention slow roasted tomatoes.

Tomato jam.

Process them and turn it into vodka sauce!

Echoing TrishaLynn.

Yep, I'd say roast, like Plinth. But if not, what I usually do with wrinkly past-it tomatoes is throw them into a saute. For instance, if you're making a quiche, and you're sauteeing garlic and onion as the base, you can add the tomatoes to that and let them soften before putting the whole veggie mix with the eggs. or you could just use that in a breakfast scramble. Or you could start with that saute base, and add kale, chard, broccoli or any other green veg, and then toss all that with olive oil and pasta.

The trick is: don't think of these tomatoes as "past it." They're ripe and delicious, just a little softer than what you want to eat fresh. So just think of recipes which some soft tomato adds goodness to, and use these in those.

I like to sautee them in Italian dressing until they split open. Serve hot.