You could cruise the ten yrs of tomato recipes...lots of good ones.
http://www.tomatoville.com/forumdisplay.php?f=62
I just posted a ketchup recipe. Basically a slow roasted sauce that can be processed
chunky in a food processor, take half out and process in a blender.
Chunky mixed with fresh toms and herbs, cilantro or what ever for a salsa...
process some in a blender for a paste....I made ketchup, two types, one adult/spicy,
the other with maple syrup, no hot pepper, for the kids...
I froze 3 half pints to use as a paste. In a zip-lock flat packed with the air out, you can
just break off a chunk later and use what you need.
This is from March 3rd of this year....last summers harvest. I freeze slices, whole
cherries, roast on the far end of the grill if the kitchen is too hot.
Slow roasting in the oven will have a different, less smoky, flavor. No rules as to how
far you want to reduce and concentrate the flavor.
The 20 pictures following, in my file, shows five meals. Pasta sauce with grilled salmon,
left-overs for lunch, tomato soup/grilled cheese, corn chowder, and roasted adobo
chicken thighs.