1
6 large roma tomatoes, stem ends trimmed, halved lengthwise (about 1 ½ pounds)
2
10 plum or Roma tomatoes, peeled and roughly chopped
3
1¾ pounds vine-ripened plum or Roma tomatoes
4
3 plum or Roma tomatoes, chopped
5
5 vine-ripened plum or Roma tomatoes, deseeded and chopped sprig each of fresh basil and flat-leaf parsley, leaves chopped
6
2 Roma tomatoes, thinly sliced