I went to the farmers market last weekend and got just over 50 lbs of tomatoes. I did it differently but I think I got nearly as much out of them as kayb. 40 lbs got peeled and seeded and made into a simple tomato sauce that we froze in single portions. 7 or 8 lbs got peel and seeded and pureed and then dehydrated into tomato paste.5 lbs are being fermented and turned into conserva crudo di pomodoro out of the Katz fermentation book. The seeds from all the tomatoes got made into a tomato "essence" I found in the Washington Post special tomato issue a few years ago. They get sauteed with garlic and chiles, passed through a strainer to remove the seeds and just keep the flavored gel and then frozen in an ice cube tray. I use the cubes to stir into a pan sauce or throw into a sous vide bag with meat. Basically it's a super intense tomato paste that doesn't thicken the way tomato paste does. All the tomato peels got dehydrated and ground into tomato powder. The gallon and a half of tomato water is being fermented first into tomato wine and then I'll add some live vinegar and turn the tomato wine into tomato vinegar, which will be ready sometime around Thanksgiving. All in all we yielded 50 cups of sauce, a pound of paste, probably roughly 3/4 of a pound of the conserva, 1 1/2 cups of tomato powder and probably 2 quarts of vinegar when all is said and done.