I, also, spent a lot of time and money on this recipe and the tomatoes were so salty they were really awful. I questioned the 1/2 cup of salt since I thought I remembered Martha lightly sprinkling on the salt
Do NOT use a full 1/2 cup of salt on the tomatoes!!!! The sauce was way too salty, and ruined several days of prep work ruined by following the recipe to a "T." Don't use any more than 1/8 of a cup salt, if that (and I LOVE salt). Nonetheless, the flavors of the sauce were really interesting and I will make it again with this modification.
Also, I think the "curing" stage could probably be skipped altogether if you just strain the tomatoes in a fine mesh colander instead.