I stayed up much too late last night prepping tomatoes for drying, but I needed to get it done before the ripe ones started to go bad. I've already got three big bags full of frozen raw tomatoes (that I cored and seeded first). I wanted to condense this batch a bit.
I spread them on cookie sheets, a pizza pan and a mini-muffin tin and set the oven to 200 degrees with the door cracked overnight. By this morning, they had condensed to Essence of Tomato.
I have probably a fiddly hour ahead of me picking out the skins as much as I can.
Some tomatoes will go into olive oil to be used soon, and the rest I'll puree and freeze for tomato paste. Maybe in ice-cube trays (I'll freeze a test batch to see if I can then pop out the cubes to store in freezer bags).
Sitting on the porch just now, I saw a pigeon hurtle across the street, slam into the fence and fly back, a peregrine falcon in hot pursuit. So my day is starting out well.