Eleven kilos of tomatoes from the garden — what do I do with all of this

The tomato plants this year were more productive than I expected. Eleven kilos of ripe roma tomatoes, all ready within the same two-week window. Photo: the full harvest on the kitchen counter. It is a problem I am very happy to have. Plan so far: 3 kilos into fire-roasted red salsa for freezing. 2 kilos into a slow-cooked tomato passata. 2 kilos into a chile colorado braise base. 2 kilos into slow-roasted whole tomatoes (stored in olive oil). 2 kilos still unallocated. Suggestions welcome for the last 2 kilos. Bonus points if it involves dried chiles.