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A handful of sun-dried tomatoes, blended with roasted cherry tomatoes — their skins blistered in a sizzling layer of golden olive oil — lends this version the concentrated flavor of August, even now in mid-March.

In a frantic search through my kitchen and cupboards, I find several cans of Trader Joe’s tomato paste, and some cherry tomatoes are sitting on my counter.

The tomatoes were great this year — the cherry tomatoes were unbelievable — and we had great eggplants, bell peppers and jalapeño peppers.

But when you caramelize tomato paste, roast fresh cherry tomatoes and onion, and let it all simmer for hours on a snow day before adding a final finish of cream?

“People would come by and say, ‘I love your cherry tomatoes,’” Zamel said.