This is one that comes up often over on the Harvest Forum here:

Chunky Basil Pasta Sauce

8 cups (2 L) coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg)
1 cup chopped onion -- (250 mL)
3 cloves garlic -- minced
2/3 cup red wine -- (150 mL)
1/3 cup red wine vinegar (5 % strength) -- (75 mL)
1/2 cup chopped fresh basil -- (125 mL)
1 tablespoon chopped fresh parsley -- (15 mL)
1 teaspoon pickling salt -- (5 mL)
1/2 teaspoon granulated sugar -- (2 mL)
1 6-oz/156 mL) can tomato paste

Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently.

If you want to can it:

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process 35 minutes for pint (500 mL) jars and 40 minutes for quarts (1 L) jars in a BWB.

Yield:
"8 cups"

Note: This sauce also makes an excellent base for a quick pizza.

Dave

PS: You'll find lots of other sauce recipes on that forum as well.

My recipe. Deliver basket of very ripe maters to mom. Wait 48 hours. OMG!

yum - I cook it differently. I saute my garlic and sometimes onions and carrots in olive oil. Then I add the chopped up tomatoes. Usually leave the skins and seeds. If I want a puree I have a tomato press but I also like it a little chunky. I cook it for a couple of hours or sometimes a quick tomato sauce in 30 minutes. White wine is a good addition too to change the flavor up. Basil or thyme if desired. I don't like sugar in my sauce

I take however many tomatoes will fill my roasting pan of the day....cut them up and put them in the pan....peel and rough cut an onion....de-seed either a large poblano or a few hot cherry peppers and either a sweet pepper or a few sweet cherry peppers , rough chop and add. Peel and smash about a handful of garlic add that along with a sprinkling of salt. Then I roast in a 400° oven for about an hour. Then put it thru the food mill on my Kitchenaid. Pour into a pot, adjust the salt, add some red wine and some of my freshly dried oregano, and simmer for about a half hour just to blend the wine and oregano in....yum!!!

Occasionally I will add in many cherry tomatoes...then I usually need to adjust the sweetness with some good Balsamic along with the red wine :)

I LOVE this one. To can it, I boiled it down for longer, and had to add some lime juice to get the pH to a safe level.

Here is a link that might be useful: Link

This is my winter recipe.

1/2 gal of cooked down/stewed garden tomatoes, frozen (half full gallon ziplocks freeze flat nicely.
1 lb italian sausage
1 large onion chopped
lottsa fresh garlic chopped
2tsp dried basil
2 bay leaves
2 tbsp corn starch in cold water

Brown sausage, add onion and garlic until clear, add thawed tomatoes, cook on low boil/simmer for 1/2 hour or so to blend flavors, add corn starch at last minute to bind the water. You can also add parmesan cheese to thicken the sauce.