What to do with all those tomatoes? I finally put a batch of them together and made home made maranera sauce. Into a large pot cook: 1 large onion, about 6 cloves of garlic, and enough olive oil so nothing sticks to bottom of pot. Throw the tomatoes in to a food processor and pulse till it's really juicy. Pour into pot with onions and garlic. Then add spices like some italian seasoning, throw some fresh basil and bay leaves while your at it. Salt, just a dab of sugar and cinnamon. Cook on low and stir occassionally. Go about your business then come back and stir some more. The sauce will render down with just a lot of pulp in the pot (about a couple hours). When it's done you have to strain the pulp from the juice. I get another smaller pot and lay a large screen strainer on top then ladel the pulp making sure to squeeze all the juice I can out of each ladel full.
It should be very thin with just a little of the paste left on the bottom of the strainer. Be sure to scrape this off in to the pan. That's the good stuff.
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