The pan of tomato sauce above I made last tomato season with a variety of tomatoes including heirlooms from our friends Kathy and Bob's garden in Scotts Valley. Scrumptious! Here's the recipe:
Tomato Sauce, Very Simple, about 2 quarts
Heat a very large skillet over medium heat and add 3 to 4 tablespoons extra-virgin olive oil. Add 2 finely chopped yellow or white onions and cook until golden brown, about 5 minutes. Add 4 cloves garlic, minced and 1 cup packed basil leaves chopped OR 1 sprig fresh rosemary and 2 sprigs fresh thyme. Cook stirring for about 30 seconds, stir in 5 pounds ripe tomatoes, peeled, if desired, seeded and coarsely chopped, OR two 28-ounce cans and 2 14-ounce cans whole tomatoes, with juice, crushed between your fingers as you add them to the pan, 2 tablespoons tomato paste, Splenda (or sugar), kosher salt and freshly ground black pepper to taste. Simmer uncovered until the sauce is thickened, and tomatoes, about 20 minutes or so. If you used herb sprigs, remove them.
To make Italian Tomato Sauce, Basic Recipe: When you add the onions in above recipe, also add 2/3 cup chopped fresh flat-leaf parsley, 2 small carrots, peeled and finely chopped and 2 celery stalks with leaves, finely chopped.
Notes: You can freeze the sauce up to 3 months or stored in the fridge for 3 days. I make this when homegrown tomatoes are in season..If you want to substitute canned tomatoes you can, but the flavor will not be as fresh and flavorful. In place of fresh tomatoes use: two 28-ounce cans and 2 14-ounce cans whole tomatoes, with juice, crushed between your fingers as you add them to the pan..