This recipe was written specifically for Roma tomatoes, because they are more meaty and less juicy than other tomatoes. But it can be a basic recipe for other varieties, too. You can roast your tomatoes prior to blending them into the sauce rather than boiling them. It adds flavor because the tomatoes caramelize and get a slightly smoky taste.
Tomato Sauce
5 lb. tomatoes cut into bite-sized pieces
½ tsp. salt
½ tsp. pepper
1 clove minced garlic
¼ cup olive
Put tomato pieces, salt and pepper in a large pot and bring to boil over medium-high heat. Boil for 20 minutes. Add garlic and olive oil and stir. Use immersion blender on low, and blend to desired sauce thickness. Allow to cool.
You can store in the fridge for a few days or freeze in freezer bags for a couple of months. Add some dried herbs, if you like, i.e., basil, Italian seasoning, oregano, and thyme.
Recipe from brooklynfarmgirl.com