I’m half Italian, which means I’m genetically programmed to grow tomatoes. And peppers. Or not (I’m not even that crazy about peppers, yet I am compelled to plant them year after year). And beans. And other stuff. But mostly and always tomatoes. Once or twice a year (three times, if we’re lucky), I bring in a huge haul of tomatoes from the garden, pull out the tomato press, and go to town squishing those little juicy little buggers into puree. The puree goes into the freezer where it will magically become spaghetti sauce or salsa over the winter.
Thus this:

turns these (actual tomatoes from my garden in my actual kitchen sink):

into puree (of which I do not have a photo. Please use your imagination.)