What to do with that surplus of summer tomatoes from your garden? Make tomato sauce! Use for preparing as a base for pasta sauce, stews or soups, etc. For good luck, I tossed in a few golden tomatoes in addition to a variety of heirloom tomatoes. Quality and the freshest ingredients are very important! Omit the basil if you want a more "generic" sauce. Makes about 2 1/2 cups smooth sauce, 4 cups chunky sauce. "Roasting fresh tomatoes until they’re soft on the inside and beautifully browned on the outside concentrates their flavor. They come out of the oven gloriously golden and wrinkled and are wonderful gems to have on hand in the refrigerator and freezer for simple sauces and stocks over the days and months to come. Puree them into a velvety sauce right after roasting or freeze them in their chunky state and decide what to do with them later in the year." Please note for the record I did not peel the tomatoes for this recipe. Local recipe.