I make something close to this by running tomatoes through a steam juicer. The resulting “stock” makes terrific red rice, among other things. It’s very low acid, however, and needs a lot of lemon juice for safe canning.
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Gross error in my post here: should read “32 oz.” and not “64 oz.”
From two full 1/2 sheet pans + 32 oz. tomato juice, I typically get a full canner load of 7 pints.
With a nod to @ mariacarmen, Nigel Slater-ish roasted tomato preserve.
I used all grapette tomatoes, as I have a glut of them. My thyme doesn’t look so good right now, so keeping in mind our upcoming meal plans, I used oregano here, instead. With another nod to @ Vecchiouomo, I did not deseed (or de-jelly) the tomatoes. As such, my version came out quite soupy, but still quite tasty. Will be looking forward to some crusty bread or pasta to scoop this up.
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Sorry for the soupiness, but yay for deliciousness. I think it’s lovely.
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When I do the Nigel Slater-ish roasted tomato preserve with cherry tomatoes I pour off the excess olive oil/tomato juice and save it for salad dressing, sauteing veg, pasta sauce, etc. I freeze it, lots of uses.
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Good ideas - thank you!
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Can anyone advise about how long the Slater tomato thingy holds up in the fridge after it’s made? Days? Weeks?
I always freeze mine but Nigel says " could have been stored for a week or more in the fridge in a glass jar. "
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I roasted some tomatoes with feta, oregano, garlic and olive oil last week. I keep them in the fridge as an easy side. (With or without the feta)
Stirred the remainder into my tuna casserole tonight 
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All I can add to my post from last year about the Slater-ish roasted tomatoes is (with thanks to @beefeaterrocks) I froze about dozen one-cup portions of the roasted toms in oil, and we ate up every last bit of it over the winter. Almost exclusively as sauce over pasta - such a quick, easy and tasty dinner!
Anything I put up which gets consumed 100% in one year is obligated to be repeated the next.
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i just hit the link to the Slater recipe and guffawed to myself reading the absolutely purple prose that accompanies the recipe:
“Shorn of their skins and seeds, the fruits – green, orange and some halved cherry varieties – softened to the point of melting, bloated with the flavours of oil and herbs…”
I love it.
I’m totally trying this with my upcoming cherry tomato crop!
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Sounds good! Reminds me of this one!
I made it a few times, but seeding cherry tomatoes is not my idea of a good time.
ETA I don’t see the part about seeding the tomatoes! 
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Actually skinning roasted cherry tomatoes is easier than skinning larger ones with this method. Halve and place skin side up on a jelly roll pan. Blacken under a broiler. Pull the pan out and top with a pan of the same size. Remove the top after a few minutes and the skins pluck off whole.
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Death of a thousand paper cuts, though.
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How so? Put the tomatoes on a plate and put an upside down plate over it. Cut between the plates.
Plucking skins off roasted cherry tomatoes? Unless (or even) if you’re roasting just enough for yourself, it’s annoying as heck. I grew a LOT of cherry tomatoes a couple of years ago.
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Well, that is interesting. I was wondering when you made them whether you felt it was worth the effort. I guess you do.
I’m sitting here staring at about 7 lbs. of grape tomatoes, mulling over what do with them (I’m maxed out on sauce and roasted, so those are not an option).
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