Though there have been no gluts of tomatoes this year, the plants we did get in are doing very well. I canned a bit of diced tomatoes to use for salsa throughout the winter, as we do not like canned salsa. The other big thing we use is sauce for pizza and pasta. I do not like just pureeing tomatoes and trying to get them cooked down and thickened up at the last minute-usually we have pizza or pasta when we are running short on time, so I needed a grab and go sauce. I found a recipe for an oven roasted sauce, and tweaked it a bit to our taste. It turned out beautifully and was very simple.
Put all of this in a 450 degree oven for 45 minutes, then turn it down to 350 for another hour to two hours. Just watch everything roast. Once the tomatoes are sufficiently cooked down (their insides should squish well and the skins just fall off) and your garlic squeezes right out of the skins, you are done cooking.