Summer always seems to get away just a little too quickly -- and takes its bounty of juicy produce with it. So preserve a small part of the season: Gather as many beautiful, just-picked tomatoes as you can find, cook up a big pot of sauce, and stow containers of it in your freezer. As the weather cools and farm freshness fades from memory, the time will be perfectly ripe to pull out some sauce, heat it up, and settle in for a comforting bowl of pasta.The concentrated flavor of slowly cooked tomatoes gives pasta a bushel of tastes -- and a dose of the antioxidant lycopene, too.
Portions of Pasta
The recipe above makes enough sauce for three spaghetti dinners for four -- use 12 ounces of pasta, 3 cups of sauce, and 1 ounce of Parmesan cheese for each dinner. (Freeze sauce in 3-cup portions, or in smaller amounts for individual servings.)