The tomatoes pictured above from left to right are: Tigerella, Black Krim, Grosse Lisse, Yellow Zebra, Yellow Peach, Sugarlump and Red Fig.
All delicious tomatoes. To save the seeds, first I cut them in half (horizontally - it works better, seriously!), and either squeeze out the pulpy seed mixture by squashing the tomato between my fingers or scooping them out with a small teaspoon.
This year, I'm using a flexi-muffin tray to put the seeds in. Small egg cups also work well. The seeds will need to sit in the tray for a few days with a little water, to allow the gel-like substance to ferment off from the outside of the seeds.
Label them to remember which is which and then set aside on the bench for a few days. They are ready when you can scoop the seeds out and there is no gel-like coating on them. They can then be air dried on sheets of paper towel for another day or two before storing in paper envelopes in a dry place. Here are the yellow peach seeds I saved last year,