Last September we filled two buckets with our very own cherry tomatoes and so glad we did. Now we are craving a fresh tomato sauce and all it takes is a pan full of tomatoes, garlic (which is local), parsley, and don't forget the chillies.
Simmer until nice and bubbly and the cherry tomatoes have cooked down. It's always nice when someone volunteers (Thanks, Maura) to remove all the tomato skins from the pan.
We poured the sauce over our very own egg noodles that we made on Saturday; I know it's January but I thought it was summer it was so good.