And for Tired, unfortunately.
This is what 100 pounds of tomatoes look like (two boxes of 50lbs each)
And many, many hours later this is what 32 quarts and a pint of tomatoes look like.
I did buy a fabulous machine this year which in Italy is called a "passa tutto" (pass everything). It uses a hand cranked "worm drive" to drive raw chunks of tomato through a sieve, spitting out watery sauce and pulp at one end and seeds and skins at another. It save a huge amount of time skinning and seeding the tomatoes, but I generally use a lot more chunky tomatoes than sauce. You also have to spend some time cooking down the sauce to a reasonable consistency. I cheated and left it overnight over a tiny simmer flame, although you could also do it in a crockpot with the lid off (I had two crockpots worth of raw juice, so it was too much work to try to stagger it/ transfer the sauce etc.)
Fortunately the pain will fade, and I'll be able to enjoy lots of spaghetti, chili and other tomato-rich dishes all winter.