We got two boxes, 20 lbs each, of lovely Roma tomatoes.
I cored them, scalded them, let them cool, skinned them, and mashed them up a bit in a giant stock pot.
Seasoned with fresh basil, fresh thyme, some oregano, and garlic.
Covered with glass top, went up to bed to make sauce in the morning.
'Cept I left the burner on.
6 a.m.: Smoke, stink, LMM pretty mad at me for almost setting fire to house. And I wasted three hours and 40 lbs of good 'maters. What an idiot.