It may seem odd to be writing about tomatoes in mid-November but this is the outcome of a successful experiment. Last summer is a memory as I sit next to the wood-burning stove as I type, but it was sultry none-the-less. And the steamy heat brought not only multitude of tomatoes in my garden but also hordes of people to my place of work. Thus, because of the hectic summer I never made my usual summer’s-end batch of sauce, which I usually freeze and consume throughout the winter. In turn I froze the tomatoes whole as they ripened. I had never done this before but the outcome is excellent and I recommend it to others if you find yourself in a “time crises.” Anyhow, here’s the sauce in pictures.