I have about 15 pounds of tomatoes at home, different sizes and all red. Since fall apparently came over the weekend, my mind has gone from cold gazpacho to warm tomato basil soup. M. suggested chili.
Am also thinking of slow roasting the small ones and packing them in oil. Pinch My Salt does a great job of describing how to slow roast tomatoes, as well as a link round-up of blogs featuring them.
Oh, too many tomatoes. Isn't that a great problem to have?