Thanks, David. This evening I partially dried a big bunch - until they were no longer wet, but still soft. I put them in the blender with some olive oil, garlic, salt and pepper. I then mixed in some whole toasted pinoli. You are so right about the intense flavor. Tomorrow, I'll mix in some basil, gently heat, and use as a pasta sauce since I won't be making pizza.
Drying like this seems a good way to drive off moisture without any cooking which changes the fresh tomato taste. I can't wait to try a little of this on a pizza.