I don’t know if you all have become acquainted with the SunGold tomato yet, but I sure hope so. My boyfriend Tony is a maniac tomato grower, and our driveway this year was filled with EarthBoxes (check ‘em out on EarthBox.com) with all kinds of tomatoes. Normally this kind of out of order messiness makes me nuts, but when the result is amazing tomatoes, I let it go. One of the best that we grow is the SunGold, and they are like little fruity golden globes of sweet tomato goodness. And the coolest thing is they make a sauce that is SO easy and SO quick that you too will have to grow some and fill your freezer. This is how we do it: When the little guys are bright yellow and obviously ripe, pick a big ol’ bowl full; probably about 3-4 pounds worth. Rinse ‘em off and let them dry a bit in the colander while you saute’ one big finely chopped sweet onion in 2 Tb. butter and 2 Tb. olive oil. When the onion bits are all nice and translucent, dump in all the tomatoes. I hope you used a big ass pot.  Now – turn that burner on medium and just let the tomatoes break down. It’ll take a while, but all by themselves they’ll just kind of pop and melt. Stir them when you think of it, and eventually they’ll be all mushy. Salt and pepper is all you need here, as what you want is the amazing tomato flavor to shine through. When they look like sauce, take ‘em off the burner and let them cool a little. Then run a stick blender thru them to break up any skins and you have sauce! Of course the longer you cook ‘em the thicker it’ll be; you can actually go from almost soup (which you could just serve with some creme fraiche and chives on top) to a thick sauce  – all depends on what you like. Main thing is, find some teeny tiny SunGold tomatoes and cook ‘em; you’ll be happy and have summer in your freezer all year long.