Monday afternoon using tomatoes, carrots, green bell epper and basil form the garden I made some fresh tomato sauce. If you would like to try it here's the recipe:
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. Or use what you have. I added carrots and green peppers.
I did not bother peeling or seeding the tomatoes. After the sauce was cooked I ran it though the Victorio Strainer that belonged to my parents. It separates out the seeds, skin and everything else but the sauce.
You can freeze the sauce up to 3 months or store in the fridge for up to 3 days.
Buon appetito! 
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