When you're stuck with a gaggle of tomatoes, try this simple, Italian-inspired tomato sauce. Freeze it in containers, and sometime in February when it's cold and snowy, jazz it up a bit and serve it over pasta. Nearly fresh from the garden!
10 or more big tomatoes
1/3 cup virgin olive oil
2 large onions, chopped
10 cloves garlic, chopped
1/2 teaspoon sugar
Crushed red pepper flakes
Peel tomatoes (either stick them on a serving fork and 'roast' them over your gas burner until skin starts to separate; or plunge in boiling water for 15 seconds or so). Coarsely chop.
In a large pot, heat olive oil and saute onions and garlic until onion is soft. Add tomatoes, sugar and red pepper flakes and simmer until saucy. Allow to cool, transfer to containers and freeze.
Sometime in February, you'll have a nice sauce to add herbs, meatballs, sausage, cheeses or vegetables to.