I have tomato storage techniques to help you get through the winter on the local tomato crop (yours or that of a neighboring farmer). One is a recipe, which I have titled Tomato Glut Sauce because it’s what you do when you’re short of time and the tomatoes are sitting there on the counter looking reproachfully at you as the fruit flies gather round.

What you need to know about this recipe is that it is more forgiving than your favorite aunt. The ingredients, other than the tomatoes, garlic, and balsamic vinegar, are pretty much up to you, depending on what you have too much of. The secret seems to lie in the balsamic vinegar and the roasting process itself. All the community gardeners who asked me for the recipe came back thanking me for brightening their whole summer.

Tomato Glut Sauce
Adapted from The New York Times

Preheat oven to 400 F

Put into a large roasting pan:
6 pounds tomatoes (plum are best), cored and quartered
1 1/2 cups coarsely chopped carrots (optional)
1 1/2 cups coarsely chopped celery
1 1/2 cups coarsely chopped onions
9 cloves garlic, coarsely chopped
6 tablespoons balsamic vinegar
1 bay leaf
1 1/2 tablespoons each fresh thyme, oregano, basil, parley
1 1/2 teaspoons salt (or less)
1 tablespoon freshly ground black pepper

Roast for 45 minutes or until vegetables are soft. Process briefly to leave slightly chunky, and freeze in 2-cup portions. Makes 2 quarts (4 pounds).