Taking a time out from posting nibbles to give you a recipe for all those end of season tomatoes that are still available. Most vendors now will bag the round or sometimes Roma tomatoes and sell in bulk. Really cheaply. At my market, 4 pounds for 5 dollars. So this is a fool proof idea for tomato sauce that can be made in bulk and frozen in baggies for the winter when the tomatoes are not really good and the jarred sauce is just too expensive. For this recipe which uses 4 pounds and will make roughly 6 cups of puree, you will need tomatoes, freezer quart sized baggies, a covered pot large enough to hold the raw tomatoes, a big bowl, a food mill, some wax or parchment paper (or a silpat if you have), and a cookie sheet. You really do need a food mill for this. You can use a blender, but the seeds will be incorporated into the finished product and make the puree bitter. No one likes bitter tomato sauce (or soup or Bloody Marys). No seasoning whatsoever, you will do that later when you actually put the puree to use. Quarter the tomatoes and put into the pot. The tomatoes will give off enough water as they steam so you do not need any additional liquid which would only dilute the puree. Cover and put on medium heat. Stir occasionally to make sure the tomatoes don’t stick to the bottom of the pot. They will melt down into kind of mush as shown. When done, place your food mill over the large bowl and mill the tomatoes in batches. Include the tomato water. Allow the puree to cool and put 2 cups into each baggie. Lay a piece of wax paper on a cookie sheet (so the baggies don’t stick) and then lay the baggies flat on top. Add another sheet of wax paper and repeat until all the puree is used. Place sheet into freezer. When the sauce has frozen, remove from the cookie sheet and place upright to store (doesn’t take up much freezer space that way). For extra protection, if you want, you can place the bags into a larger baggie. This puree can be used to make your favorite sauce, as a base for tomato soup, and for those boozy brunch Sundays, Bloody Mary mix. It keeps well and the taste of fresh tomatoes in January, when summer seems to be an eternity away, is bliss.