Fresh tomatoes.....,simple sauce ideas please?

[forcryinoutloud]

I was going to make a soup but ended up having to buy tinned (long story..) anyhow now I've got some spare fresh tomatoes. My family are unfortunately not salad eaters so I was thinking of making them into a pasta sauce. I have seen people on here discussing the virtues of fresh tomatoes over tinned/cartons so thought I would get some of your inspirational sauce recipes. Thank you.

Chop up onion garlic celery finely and sweat off....add tomatoes salt pepper herbs if you wish..reduce down with a bit of wine if you want..

Thats the basis for a bolognelse sauce..

Then you can add whatever you want...extra veg pasta meat..

Onions, garlic - fry until transluscent. Chop tomatoes add to pan, salt, pepper, any herbs and a pinch of sugar. Feel free to add any other veg such as peppers, mushrooms, courgettes or aubergines. Voila! Wazz with a hand blender if family don't like it chunky

I've just made three jars worth using diff recipes. All super easy and picked up off the internet
Mainly involve frying an onion and some garlic, adding the chopped toms. Stew fir ages until they are pulpy. Season. Whizz in a liquidiser. Cool and then freeze.

There's a mumsnet video- chopped toms, pasta, oil, salt, lemon zest put it all in together, cover with cold water and boil. The pasta cooks the and creates an emulsion. Add spinach and a few basil leaves. Very tasty.

fry onions until see through, then add crushed garlic and cook for a few more minutes, add chopped tomatoes, I would also add a tin of chopped tomatoes to get enough liquid. Cook gently for at least 40minutes, longer if you can, and always add a little taste of sugar. It really makes a difference.

Jamie Oliver had a lovely tomato and sausage pasta that used a tonne of fresh tomatoes

Or if you have a blender, gazpacho. Toms cucumber olive oil vinegar garlic chili and green pepper. Dilute and season

My go to tomato sauce recipe is tomatoes, garlic, onion, seasoning and a drizzle of olive oil in a roasting pan in the oven until everything is nice and soft then blitz in a blender or in the pan with a hand blender until you’ve got a nice smooth sauce. Perfect tomato sauce.

I roast the toms too, in a large roasting dish, good olive oil, s n p, sometimes garlic sometimes not, depends if I’ve got it. Sometimes add sun dried chopped up if I want to intensify the flavour. If I’m adding it to some other ingredients (we’re vegetarian, so never meat but could be chunky peppers, basil etc) I would first de-pip, de- skin and blend after. But usually it’s just a tomato sauce for pasta so we prefer it chunky and leave in pips, skin and just crush the toms after roasting. Had it tonight!

Thanks everyone, that's a great help, feel like trying each one!