I used this recipe, and started with 12 pounds of tomatoes from the Divis farmer's market. Here they are, all ready to be blanched and peeled.
Post-peeling, I squeezed their little guts out. On the left is the tomato flesh; on the right are the skins and guts.
The flesh got added to a mirepoix and cooked down. I had some ciabatta set aside just for the purpose of dipping and sampling, and I'll tell you what, this was some tasty sauce.
Today I need to get an immersion blender to smooth the whole pot out, then I'll freeze for later. Then I will be done, and will have gained both A Sense of Accomplishment and Several Months' Worth of Lazy Dinners.