Glad to hear you're eatin hearty, Tania!
I've been sending my culls to a friend who has chickens. As for the pounds of perfectly good tomatoes I couldn't possibly eat, I been roasting them. Olive oil, grated garlic, some dried basil salt and pepper I mix up in the bottom of the glass dish then throw the tomatoes in as I chop them, stir everything to coat and spread them in an even layer, then roast at 400F for 30 minutes, turn off and leave them in the oven as it cools and overnight. The next day, through the blender, pack and freeze. Saves a lot of space. Much easier than stovetop sauce, and tastes the best.
