From Trout Caviar: Recipes from a Northern Forager by Brett Laidlaw (Minnesota Historical Society Press, 2011)

Makes about 6 cups

This is my favorite way of dealing with the late-summer glut of tomatoes and of putting up tomatoes for winter. After trying various ways, I’ve decided it’s best if the tomatoes are peeled and seeded. But see the “sauce option,” below.

5 pounds ripe tomatoes, a mix of colors is nice
Olive oil
Garlic, optional
Fresh thyme, basil, and parsley, optional
Sea salt
Freshly ground black pepper

Bring a large pot of water to the boil, and have a large bowl of ice water at the ready. Cut an X in the bottom of each tomato. Working in batches, blanch the tomatoes for 15 seconds and then transfer them to the ice water. Peel the tomatoes and cut out stem end; then halve and seed. Tear the tomatoes into large pieces and drop them into a big, wide baking dish or ovenproof Dutch oven.

Preheat oven to 325 degrees. Drizzle the tomatoes with a couple tablespoons olive oil, slice a couple big cloves garlic over top, if you like, and add some herbs, also optional; I usually include a good bit of basil, thyme, and parsley. Sprinkle on a half teaspoon salt, and give it a few grinds of pepper.

Bake for 20 minutes and then stir: the herbs will float to the top, so you need to push them back in, lest they burn. Now bake, stirring occasionally, until reduced by half, about 3 hours.

Remove the thyme twigs and basil stems. Now you can use the mixture as is or freeze it in pint containers, pop out the frozen bricks, and store them in plastic freezer bags. The tomatoes can be used as the basis for pasta or pizza sauce or to add bright tang and color to stews and soups. Or, just smear it on some good bread, top with a little grated cheese, and run it under the broiler.

The sauce option: don’t bother peeling or seeding the tomatoes. Instead, prepare just as above and pass through a food mill when done.