We typically choose cherry tomatoes for fresh dishes, but they’re delicious when preserved and cooked. The easiest way to save cherry tomatoes is to freeze them, as I share this week in my Twice as Tasty column for the Flathead Beacon, along with my favorite way to cook cherry tomatoes and intensify their tart-sweet taste.

You can make this week’s pasta sauce with other tomatoes, fresh or frozen, but it won’t “pop” as the skins burst and you may want to stir in a tablespoon of honey or sugar at the end if the tomatoes aren’t as sweet. Larger tomatoes may also release more juice—which means you’ll need more of them to end up with the same volume of sauce and they’ll take longer to cook down. When freezing larger tomatoes to cook into pasta sauce, soup, or stew, you can cut them in chunks and bag them by weight. It takes a little more time than freezing them whole, but tomato chunks need far less freezer space.
Learn to make Pasta That Pops