That title sounds like the name of a burlesque star, doesn't it?
"And tonight the delicious Tomatoes Galore will tickle your fancy with her juicy rendition of 'On Top of Old Smoky'…"
Unlike last year, I'm not doing anything but cutting the tomatoes in quarters, laying them skin-side down in pans (or on foil on the grill) and letting 'er rip till they've started to burn a bit on the bottom. Then it's scraping them off into a bowl to cool, pulling any charred skins off and ladling them into freezer bags.
The tomatoes cook down a surprising amount, with about four to five pounds of tomatoes making around a quart of sauce. And no doubt some mighty fine eating this winter. Wish me luck!
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UPDATE: Twelve quarts of luscious sauce are now resting comfortably in the freezer waiting to make some kick-ass dinners this winter. Stay tuned!