Now here's what I've been doing with all those hundreds of tomatoes we've been picking!
Roast Tomato Sauce
Put heaps of tomatoes (any kind, I used cherry, Roma and ox heart) in a roasting dish.
Add 4 cloves of garlic (or more or less to your taste), salt, pepper, a splash each of olive oil and balsamic vinegar, tsp of brown sugar and a pinch of chili flakes if you want it nice and spicy.
Roast in a medium hot oven until the tomatoes are flatand all their yummy juices are filling the pan and starting to caramelize (about an hour).
Chuck it all in a blender (when it cools down a bit) and whizz. (I leave it pretty chunky but it makes a nice smooth tomato sauce too.)
It's really yummy with pasta or rice or cold as a salsa dip.