I knew we wouldn't get through all of them before they started to go bad so I knew I had to come up with a way of preserving them. And it had to be a quick method because it was already after 7pm and I didn't want to be in the kitchen all night.
I decided to try my luck at doing this without a recipe. I blanched them, peeled the skin, cored them, cut them in half and tossed them in the blender. I gave it a whirl and ended up with 5 cups of tomato puree. I hope this will give our chilis and stews this winter a nice kick.