This weekend my friend and co-worker Brenda entered a contest for a giant bucket of grape tomatoes. The person who could guess the number of tomatoes in the bucket won. Brenda guessed the closest – 1300 tomatoes and then had to take them all home!! She read my post on Caprese Skewers and was generous enough to bring me a big bag of them. Thanks Brenda!

Of course, I’ve had no time at home to cook this week. So I went on a hunt to find a recipe to preserve these summer treats until wintertime. I decided I could roast the tomatoes with onion, garlic, salt, pepper and sugar and make a tasty sauce I to freeze. It was so easy (I needed it to be considering it was 9 o’clock at night when I started). I set the oven to 350 degrees – cut the tomatoes in half, added 3 or 4 whole garlic cloves and a half onion chopped. Then, I sprinkled with coarse salt, pepper, a little sugar and olive oil and roasted everything for about an hour until sauce like. Depending on how ripe your tomatoes are you may want to re-season with sugar – I advise tasting about 2/3 way through the roasting process. If you prefer a smoother sauce, you could run everything through a food mill once cooled. Then, all you have to do is freeze until a cold winter night!