My tomato plants are on, uh, hiatus. Yeah, that's it. I picked scads of sweeties all through July and August, and then things tapered off. There are signs of a new crop of blossoms, so my fingers are crossed, but for the time being we've been buying 'maters at the farmers' market.
What I want to do is keep a freezer full of summer for the winter. So I've been making very simple sauces: nothing but roasted tomatoes with a splash of olive oil, which I can season later on for whatever purpose comes to mind.
I've been mixing varieties such as Shady Lady (intense! find some!), Early Girls, whatchamacallits and other whatchamacallits. Some plum tomatoes, too. That way I get a blend of sweet, deep and acidic flavors.
So far, I have nine little freezer bags of sauce, but I think it will go far. When it tastes this good, you don't use gobs of it.
We marinated a steak a while ago in a moosh of tomato, red wine, a little splish of vinegar, pinch of salt, drib of oil... and it was very nice. But the best part was reducing the marinade into an impromptu BBQ sauce. It came out sweet and ketchupy, without any artificial, commercial flavors. No sugar added! I don't think I eat sugar anymore. Don't have to.