Here is another good reason for having lots of preserved tomatoes on hand: one jar gives you the basis for a really good, easy-to-make tomato soup.
Put some olive oil in a pot (I was fortunate enough to receive a large cast iron pot for Christmas so I no longer have to make soup in my big fry pan). Add some crushed garlic and saute until soft. Add a grated carrot and saute for just long enough to soften the carrot.
Add the jar of tomatoes and 2 -4 cups of broth. Simmer. Then add seasonings. I like to add a cube of frozen basil (I whir it through the food processor in summer, freeze it in icecube trays and then pop the cubes into a bag).
After it has simmered for 15 minutes or so I use an immersion blender to blend it until it is smooth. If you use dairy it is also nice with a spoonful of sour cream whirled through it.
And there you go, a simple and delicious lunch.
Oh, and I realized that I never posted a picture of the finished French Press slippers, so here they are with their buttons attached. Now, just six more pairs to go...