@rasterweb@ddmgmgh (forgive my butting in, but, if you don’t have a juicer…). I quarter my tomatoes and roast on low until they’ve broken down. Then I drain the liquids (for stock) and freeze them u til all of the rest ripened and roasted. After that I thaw, drain more liquid, put the blender to them and can. You can cook it down further for paste but, note, the longer they are cooked in open air, the darker they get. Quite brown, in fact. Both of these techniques are effective.