Processing Tomatoes

Got home yesterday and my weekly stash of romas from Givens were starting to go overripe, so had to process them. Normally I cut them in half, squeeze the insides in to a low, wide pot, and put the tomatoes in the 20Q Vollrath. But I wanted to go to bed at a reasonable hour (a.k.a. 9) so I just cut them in half, put the lid on, low heat overnight. As they cooked down the lid settled in to place. This is something like 25-30 lbs of tomatoes.
In the morning I ladeled out the juice to reduce it to tomato molasses and put the tomato meat through a foodmill. Got about 7-8Q of juice, 6-7Q of puree, 2Q of tomato skins/seeds for stock.

Foodmill, fine french craftmanship, from the 60s or 70s, I think

Skins, puree, empty pot, tomato juice

Skins and the disc from the foodmill which I'll clean out into the stockpot. Tomato stock is epic for couscous or bulghur

Update: that 7-8Q of juice, 6-7Q puree + 6 onions reduced to a little over 2.5 Q of sauce.