I remember only too well the ordeal involved in making succo and vino. A few families would go out and pick 100 or so bushels of pomedoro on the Saturday. Come Sunday we would spend the entire day processing what was picked. There would, of course, be mountains of food and far too much vino passed around before the day was done. My wife's nonna was there to supervise.
I cheat by putting bushels of tomato in the freezer til needed. Mind you we only use succo once a week