That wondrous annual avalanche of tomatoes from friends who have too many plants is the best gift of September. Librarian Barb Roth has blessed us with two batches from her Perry County garden. We don’t know how to can, so I’ve spent a couple days making sauce and freezing it.

This is an easy recipe from NYT’s Mark Bittman, with a puttanesca bias. I’m using a large red onion with 3 or 4 tomatoes, all else to taste.

Pasta Sauce

Red onion, chopped
Dried chile pepper flakes, handful
Mushrooms, sliced
Garlic, minced
Tomatoes, peeled
Capers
Black olives, pitted
Tomato puree (optional)

Saute onion and chile flakes in olive oil
Add mushrooms and garlic as onions soften
Crush tomatoes into pan
Add capers and olives
Cook at medium high for 10 minutes or so until tomatoes are saucy
Thicken with puree if needed

Serve over any long pasta with grated Parmesano Reggiano