Overripe tomatoes lose acidity, and you shouldn't refrigerate for more than a few days. Freezing is a much better option for temporary storage. You can freeze them whole, and when defrosted the skins slip off easily, and excess water runs off as well.
To me, preparing the tomato sauce is the hard job - canning is easy, especially with the All American. I'll can as little as four pints in my 30 quart AA canner, less than that I'll turn into dinner. Yesterday I picked my first four pounds of tomatoes, so I made a delicious cream of tomato soup with ground lamb. Wow! My next picking will be larger and will go into a cooked salsa for canning.
TomNJ
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