When venturing out to save tomato seeds look for the plants and fruits that are performing best- most beautiful, undamaged fruit, best disease resistance, excellent flavor, etc. A single tomato, depending on variety can yield perhaps enough seeds alone for the following year, making it a crop you can still continue to enjoy while simultaneously saving its seed. I like to pick ripe fruit throughout the year from the best plants while keeping detailed notes for each batch of seeds that gets saved.
Tomatoes for seeds can be cut open or just smashed, then placed in a jar to let ferment for a day or two. The fermentation helps separate the seed from the tomato flesh and any membrane that might be clinging to it. Fermenting too long can possibly have an adverse effect on germination later on.
When you’re ready to strain, shake up the jar and let things settle. This will help get the viable seeds to collect at the bottom. Next I’ll pull out the tomato solids I can grab with my hands then top the jar off with water. Carefully pour off the water and the remaining tomato debris should pour out with it. Keep refilling the jar and pouring out until the water is clear and clean. Then you can strain out the seeds and lay them on a surface for drying.
Dry gradually, which I do by leaving either on my breezy porch or in a room with a ceiling fan on- caution that fruit flies will be looking for them. Mix up the seeds occasionally to ensure even drying as they can tend to clump up. After a lazy week or two pack them up in a jar or bag or elsewhere safely away until you’re ready to use them next season.