A vegetarian friend of mine told me about the "better than bouillon" paste and I keep a jar in the fridge to add a bit of a bump to various recipes.

Today I started making some tomato sauce from ripening tomatoes (at the end of the season everything is picked green and allowed to ripen in cardboard boxes and used gradually when there are enough). It was going to take a while so I poked around and found a frozen jar of Italian tomato sauce (the name of the recipe in the Ball Blue Book) from last summer. I heated a pan of frozen cheese ravioli then served it with my defrosted sauce. I'll finish cooking and pureeing the new batch later.