Lots of them this summer. I am boiling them up into something that can either be finished as a red sauce or made into soup. They are about as good as I have ever grown.
The best variety this year is cluster grande. They produce five or six perfect tomatoes per stem and taste wonderful. They make up the main ingredient of my sauce as there are so many of them. I just add seasonings and simmer....then strain out the seeds and skins. We made pasta with some last week and loved it. Tastes a lot like Campbells tomato soup without all the salt and sugar.