Or try enchilada sauce, which I did this time. It’s a bit watery as I only have a water bath canner (and therefore am limited to what I can can to be shelf-stable, unlike pressure canners) but it will thicken up nicely when needed.
barbecue sauce this year, which required skinning the tomatoes, which requires blanching and iced water, which is entirely too much faffing about for my liking, but I like barbecue sauce. The smoky, sweet, thick kind. I’ve got my fingers crossed for when I open these babies. The link isn’t the recipe I used (cos I can’t remember it!) but that’s the one I want to try next.
semi-dried tomatoes from Foxslane. Ugh. I want them so bad.
Or you could try:
Tomato Sauce (recipes for both water bath and pressure canners)
Passata (I want that giant pot!)
Carrot, Tomato, and Coconut Soup (really only including this for the newborn spam!)
So what are you gonna make? What’s your tomato glut go-to recipe?