Speaking of Tomatoes. . .

Here's how I still have a few around.

When you get the summer glut of tomatoes, cut them in halves or quarters, toss them with olive oil, salt, pepper, and a tiny sprinkle of sugar, lay them out on a sheet of parchment on a baking sheet and roast them at 250F for about 2 to 3 hours. Then tuck them in ziplock bags in the freezer. Thaw them out when you want them and sauté with some onion and fresh herbs to make a pasta sauce or blend with chicken broth and a touch of cream to make an amazingly flavorful soup.