What to Do When You Have Too Many Ripe Tomatoes at Once

A pile of tomatoes all ripening at the same time is a gift if you know what to do with them — and a soggy mess if you don't. Think preservation.

Make a big batch of tomato sauce — sauté garlic, add crushed tomatoes, season, simmer, and freeze in portions. Slow-roast them halved with garlic and olive oil at 120°C for 2-3 hours for incredible concentrated flavor. If it's hot out, make gazpacho. Or freeze them whole on a baking tray — once frozen solid, transfer to bags. Frozen tomatoes peel effortlessly under running water once they start to thaw, and work perfectly in any cooked dish.