Here’s a way to make use of cherry tomatoes that are going a little soft in the fridge: Boil them down in their own juice to make a tomato sauce that you can use later. I keep a plastic bag in the freezer and add this sauce to the bag whenever I make some. After a couple of months, I have enough in the plastic bag to use for a meal.

All you do is cut the tomatoes in quarters, then throw them in a pot. You don’t need to add water, cooking oil, or anything else. Put it over medium heat until it starts to simmer, then keep it at a simmer until it boils down to the desired thickness (I usually let it get fairly thick). Let cool, then freeze.

The skins of the tomatoes can be a little annoying, so peel them before boiling them, if you like. I usually leave them in and only remove them later if I decide I can’t put up with them.