Here are maybe two-thirds of the tomatoes after being dunked in boiling water to loosen their skins.
I had so many ripe tomatoes, and hadalready consigned so many overripe ones to the compost pile, that I was determined to make some tomato sauce today. None of my tomatoes are the traditional sauce type, typically Romas, which are meaty and less juicy than slicers, but I figured I could still make a passable sauce.
Here was the result - more than a gallon of sauce to eat on pasta with meatballs tonight and to put away in the freezer for several more meals. Nice!