When the kitchen is 90 degrees, pull the last big yellow tomato from summer 2015 out of the freezer and throw is directly in the pot, skin and all. Deal with the stem later. Add olive oil and smashed garlic to the pan and mash the tomato while it defrosts (or butter and onion for Marcella-style). Stop when the pasta's done. Top with Parm and chile flakes. Remember to freeze more tomatoes.