Towards the end of the Tomato growing season, I always make large bottles of preserved Tomato pulp; these are specifically for making soup. It uses up all those late-arrival Tomatoes, and goes to creating one of life's culinary marvels.
I take the biggest pot I have, fill it with chopped, and salted Toms, and cook it until it's mush.
I use litre bottles for these, and do 5 at a time (that's the maximum my tallest sterilising pot will take). An hour bubbling away at around 100 C, and Bob's-yer-uncle; job done.
When it comes to making the soup, I heat the contents of a jar, pass it through a sieve with the back of a soup ladle to take out all the skins bits etc, re-heat, add a dollop of cream and maybe some S & P, and that's it. Wonderful Tomato Soup that actually tastes of both Tomatoes and Summer.