Freezing Meals - and a Marinara Recipe

We planted one tomato plant this year to see if it would grow - our past attempts have been fruitless.  That was a bad pun.  Anyway, the plant grew.  And grew.  And grew.  Casco's useable yard space is about half what it usually is because of this tomato plant.  And FINALLY, in the last two weeks, the fruit has started to ripen. 

I've forced tomatoes on our neighbors and family to keep up with the plant's production - and there appears to be more to come.  I've also been inspired by Kim's canning, but I'm not prepared for that kind of work this year.  So I just made some marinara and froze it.  I've only tasted it so far, but it was delish.  I liked this recipe because it was easy, required incredients we had in our garden, and each batch only needed about 4 cups of diced tomatoes - I can make as much as I want, don't have to make a huge batch that would be better left to canners.  Here's the recipe (with canned tomatoes replaced with fresh, obv and waaaaay more simmering time to thicken up the sauce).

I'm freezing anything I can right now since I'm going back to work next week [insert sad and anxious Emily here]. 

When I freeze meals, I usually use freezer Ziplocs.  I know, so very earth friendly of me - but no pretending here.  I use plastic.  Sue me. 

Anyway, I freeze soups, sauces and really anything I can by pouring them into a Ziploc, laying them flat on a cookie sheet to freeze and then standing them up in the freezer next to each other- total space saver, leaving room for other really important things.  Like Otterpops.  And Vodka.