We had SO many fresh tomatoes from our friend's garden yesterday, that we had absolutely no way to use them all. Some were already getting too ripe to slice for dinner salads. The wife whipped out the trusty stock pot, quartered, and cooked them down with a little butter/celery salt/salt&pepper/garlic/lemon juice. Hit then with a quick puree in the margarita blender. Added a little blonde roux back to thicken it up. Wow, oh wow - super good lunch today!! Saving a bunch of containers to go with grilled Ham and Cheese sandwiches during those cold days this Fall..