I would love to say that all the tomatoes in these photos were home grown, but that is not the case. Well, at least not all at my home. A relative of my employer visits the office and we got to talking about gardens and he gave me the Juliet tomato plant that I have.
I wanted to freeze my tomatoes for use in the winter and came across this bulletin from the University of Nebraska-Lincoln (http://food.unl.edu/web/preservation/freezing-tomatoes) telling how to freeze raw tomatoes. That intrigued me. As I have had no time to do regular preserving this summer, the idea of freezing tomatoes with little prep appealed to me. Further research told me that I can grab frozen tomatoes and add them to stews this winter or I can thaw them. Once thawed they will separate into a watery liquid and a tomato mush. If I pour off the liquid, the tomato mush can be used to make tomato sauce, and everyone who has done this says it condenses the tomato taste.
So I washed the tomatoes, discarding any that weren't perfect and then dried them.