This morning I started drying what's left of the Juliet cherry tomatoes (which look like baby romas). As of tonight they seem more or less much done; I guess their smaller size makes them faster to dehydrate.
I also took a stab at making ketchup today. I don't particularly like the stuff but my son does. Since the organic variety costs an arm and a leg and is trucked from halfway across the continent, I thought it might be a good thing to try. We haven't used it on anything yet, but it seems to taste like the real thing.
I'm continuing to revise my planting priorities for next year. I've already decided that I need to make room for more basil, and today I realized that I need to plant far more roma tomatoes than I did this year, with maybe only a few varieties for fresh eating. Most things that I want to make seem to call for the meatier romas, and I just don't have enough out there (and the ones I do have are still pretty green). I've made some sauces (salsa and ketchup), and will have some dried, but I hardly have any cans of just tomatoes. I use a lot of canned tomatoes, so this is something that will have to change.
I'm hoping to have at least a few left over that don't ripen though. My mom recently found her recipe for green tomato mincemeat (which I love), so I'll be needing some for that!