Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

Bob