So there you are.
Two hundred and twenty tomatoes, all ripe at once.
And a giant project due at work.
As much as you would like to, you can't spend all day seeding, peeling and rendering tomatoes, but they're going to go bad. But you can make a quick sauce-- a little messier, a little off-the cuff, but way faster than those jars of perfect paste you've been dreaming of.
Ready? Don't tell Martha.
Quick tomato sauce
1 pound of whole tomatoes, roughly cut
1/4 cup fresh or 1 T dried oregano and parsley
salt, pepper to taste
If it's going to be around for a while, add about 1 teaspoon rice vinegar or lemon juice per serving
Grind away folks. You can use it right away, or freeze it. You can take it out later to make a proper paste as you normally would, and then can it. (You'll have to run it through a food mill because it will have the seeds and skins in it.) I've used this as is to do sauteed chicken and chops, on spaghetti, and in lasagna.
12 hours ago