It’s amazing how rarely I go to the grocery store in the summer. Instead I live at the produce stand a couple miles from the office. Not only is everything fresh and local, it’s cheap—particularly tomatoes, bell peppers and herbs. And since everyone knows you can’t get a good tomato in the middle of winter, I’ve been roasting and freezing them all month. It’s not nearly as intimidating as traditional “canning.” Simply slice and roast, then freeze or whirl up in a sauce to use all winter long.