With 100 + tomato plants already heavy with ripe red tomatoes, I made classic tomato pulp using just extra-virgin olive oil, a handful of home grown garlic, and salt to taste. A great cauldron sat simmering away happily on my Lacanche. When it's cooled we shall pack it into click-clak boxes to freeze down. Stove's been hot all day, this being a blessing because typical pre-departure for holiday, the CH boiler broke down.
Have you guys also got a glut of toms? If so, what are you making with them?