I say OH MY GOODNESS (and this doesn't even count on what is yet to be harvested from the remains of the vines out the back)
I "graded" them into "yet to ripen",
"probably ripen this week",
and "cook right now - but how?"
There was also a "what the heck" moment with this little tomato...
One lesson in little girls and sharp knives (the good sort of lesson - where Paris succeeded under supervision) and the trays were prepared for a long visit to the oven...
And the finished product, now in the fridge just WAITING for the tastebuds.
What do you do with your tomato glut?