Bumper crop of tomatoes

This is one day's haul of tomatoes. We have been eating so many tomatoes in so many ways that I swear I am beginning to turn into a tomato. I am giving them away to anyone who will take them. Mucella, a mining engineer from Turkey who came to take some private painting lessons last week told me that her mother, an excellent cook, halves them and places them in a five inch deep pan (I have used plastic tubs), salts them, and leaves them in the hot sun for about a week. Twice a day she stirs them. At the end of this period, one strains them to remove the skins, bottles them covered with a small layer of olive oil and the tomato sauce is not only delicious but lasts the winter. Apparently the acid in the tomatoes preserves them. I don't know about this. Mine are fermenting wildly...