Believe it or not, today’s pasta sauce was the end of our stash of last year’s frozen grated fresh tomatoes. Twelve months ago we cut tomatoes in half horizontally, grated their fleshy sides on the large holes of a box grater, then discarded the skins. We strained the pulp to remove the seeds, then filled ziplock bags with the sauce along with a few fresh basil leaves. Then into the freezer they went. Amazingly, it tasted as fresh as the day we made it! Today we tossed rigatoni into the sauce with lots of grated parmigiano, s & p, and a good drizzle of olive oil—simple and delicious. Our tomatoes are just ripening on the vines so it’s almost time to make more sauce.