It's rare to have the problem of too many home-grown unbelievably delicious fresh tomatoes but I returned from Jeff and Jan's, after picking through their garden, with a bag full of them, and though we've been enjoying tomatoes every day since, today, I realized they need consumption now. A friend recommended this recipe for just this "problem", and the smell emanating from my oven indicates a winner.
Bittman says the recipe can also be done with canned tomatoes, though I don't see how it could be as good as with fresh. I'm curious about using tomatillos though and fresh corn. Yum!