This is a question that plagues tomato growers every year, who inevitably end up with more tomatoes than they can eat.
The trick is to get to the tomato when it is at its peek. For this reason I usually keep a good rotation tomatoes coming and going.
However, when I have more tomatoes on the brink of disaster than I can eat, I'll usually whip up a quick simple sauce, (like the roasted one in the newsletter).
A sauce like this will last a few days in the fridge, or a few months in the freezer.
Here's another simple sauce that goes great with just about anything you can think of.
2 lbs. ripe tomaotes, cut into 1 inch chunks
1 cup onions, diced
1/2 cup carrot, grated
2 cloves garlic, minced
1 cup wine (red or white)
handful of whole basil leaves.
1. In medium sauce pot, sweat the onions over medium heat until translucent. About 5 minutes.
2. Add the carrots and garlic and sweat a little further, don't allow the garlic to brown!
3. Once the veg is soft, add the tomatoes, wine and basil. Continue to cook over medium heat, stirring occasionally.