We have heaps of tomatoes, so I made a vat of pasta sauce:
take:
half a tonne of ripe tomatoes, de-skinned (that took an hour!) + chopped,
5 cloves of garlic, finely chopped,
1 dessertspoon of sugar,
salt and pepper,
fry garlic in olive oil, add tomatoes, sugar and seasoning and bring to boil, turn to simmer and reduce to half the volume.
Allow to cool, then sieve in batches to remove the seeds.
It tastes heavenly! I grew plum tomatoes this year as well as tiger striped and cherry toms.
I add some chopped basil or pesto or chilli before serving with pasta.