I know you want to be able to freeze it, but try a batch of uncooked tomato sauce - it’s a really nice change of pace.
Uncooked Tomato Sauce
3 pounds juicy, vine-ripened tomatoes, preferably heirlooms, a mixture of varieties if desired, cut into 1/4-inch dice (no need to peel or seed)
3 Tablespoons good extra-virgin olive oil
1/2 cup roughly chopped kalamata olives (or your favorite olives)
2 Tablespoons small capers, roughly chopped (I don’t rinse them)
1/2 cup chopped fresh basil
1 Tablespoon chopped fresh oregano
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon salt
Freshly ground black pepper
Put everything in a bowl and let the flavors meld. A couple of hours is good, but it’s really almost as yummy if it only sits around while you are boiling water and cooking pasta.
Serve with your favorite pasta and top with your preferred cheese (or not).
If you don’t have capers you can use a tablespoon or two of balsamic vinegar. Olives are optional too.