Finished! This endeavor began at the farmers market where I sampled every variety of tomato, then took the winners home and wiped each off individually, then patiently oven roasted 10 quarts of beautiful Sunburst orange tomatoes till slightly browned with olive oil, salt, and pepper, and topped with julienned basil. Now: ready to freeze in labeled pint jars–many thanks to my friend Chez LaRae for inspiring me and making this daylong journey fun.