This post was initially titled: what to do with 40 lbs. of tomatoes....then I got another 20 lbs. To see all the pictures click here. (Disclaimer: these pictures are only of the original 40 lbs. the additional 20 are becoming sauce as we speak.)
Quart jars contain raw tomatoes for future soups, stews and sauces. The pint jars contain the sauce.
Some of the tomatoes were fire roasted for the production of yummy home made salsa:
Other tomatoes were dried, partially in the Sun Oven (which I've recently learned that Ed Begley Jr. also uses) with the door open and partially in the car on a hot and sunny day. (This was inspired by Ruth Richel on Diary of a Foodie on PBS.)
The tomatoes are then ground in a coffee grinder used for spice grinding purposes and a fine powder is produced. This powder can supposedly be stored on the shelf, but I have chosen to keep it in the freezer for additions to pastas and dishes in the future.
The moral of the story: 60 lbs. of tomatoes is really not that much.