I don't really have a recipe for my spaghetti sauce since it's sort of an eyeball/taste kind of thing, but you might like these:

PENNE SALAD WITH TOMATOES & MOZZARELLA (serves 6-8)
5 large tomatoes, diced
1/2 cup chopped fresh basil
3 cloves garlic, minced
4 1/2 oz can chopped ripe olives
1/2 tsp salt
1/2 tsp pepper
16 oz pkg penne, cooked al dente
1/3 cup olive oil
1 TBL red pepper flakes
1 tsp chopped fresh mint (I use more)
8 oz Mozzarella, cubed
Fresh basil for garnish

Combine diced tomatoes with next 5 ingredients in a large bowl; top with cooked penne. Combine olive oil, red pepper flakes & mint in a 1 cup glass measuring cup; Microwave on high for 1 minute (or heat on the stove.)
Pour over pasta; add cheese cubes & toss gently. Cover & chill. Garnish w/fresh basil.~~From You're Invited.

PASTA AND BRIE
About 2/3 to 3/4 cup good olive oil
2 cups chopped fresh tomatoes
A LOT of garlic
Chopped fresh basil
A round of Brie with the rind cut off
Pasta, especially pappardelle

Heat the olive oil over fairly low heat with the garlic. Don't brown the garlic. Add the chopped tomatoes & continue to heat while you cook the pasta. Drain the cooked pasta & dump the olive oil mixture over it along with the Brie cut in pieces. Toss it all together with some salt & pepper & throw in a handful of the chopped fresh basil.~~

I love it when the tomatoes are ready in the garden and we enjoy this:
Spaghetti with Fresh Tomato Sauce-4 servings
4 firm ripe tomatoes
8 stuffed green olives
2T capers
4 spring onions, finely chopped
2 cloves garlic, crushed
1/2 tsp dried oregano
1/3c fresh parsley, chopped
1/3 c olive oil
12 oz thin spaghetti
In the food processor chop tomatoes, olives, and capers.
Combine all ingredients-cover and refrigerate at least 2 hours.
Cook pasta al dente. Drain and return to pan-add cold sauce to hot pasta and mix well.
May add 1/2c fresh basil`.
I have been known to put all sauce ingredients in the food processor. Quick, easy, and tasty.

I also like the Pasta with Brie.
RL`

I make plain tomato sauce from garden tomatoes, then use that to make spaghetti sauce, chili, whatever. We freeze ours now, but I used to "bottle it". I use whatever tomatoes are ready, about enough to fill a stock pot or roaster at one time. This would be a mix of determinate and indeterminate, sauce, beefsteak, heirloom, whatever i have. My containers hold about as much as the size can I normally would use, I suggest you do the same. Smaller batches of sauce more often feel like less work for me.

Tomato sauce
Wash and core the tomatoes. Cut them in half across the middle and squeeze the seeds into a sieve over a bowl. Roughly tear or chop the tomatoes and toss into a pot. Use a spoon to stir the seeds to get some of that jell and juice, since that is where a lot of the flavour is. We want that but not the bitter seeds!

Pour this strained liquid over the tomatoes in the pot. Bring to a simmer over lo-medium heat, being careful not to scorch. If you are going to make sauce, stir often and to your hearts content, it doesn't matter if they break up.

We do not add salt, but we often add a single hot pepper to each batch. Not enough to make it hot, but enough to add a zing.

When the tomatoes are cooked and soft, run through the blender (skin and all) until smooth. The skins will disappear, and will help thicken the sauce later.

Return the smooth puree to the pot. Bring back to a simmer, and allow to simmer stirring often to keep it from scorching until it reduces and thickens.

Ladle into freezer containers, chill in fridge over night, then freeze. Use in place of tomato sauce in any recipe.

Cooked tomatoes in juice
Wash and core tomatoes. Drop into a pot of boiling water (carefully) and allow to bob around for a few minutes. Scoop out tomatoes and drop into another bowl or container filled with cold water. You should be able to slip the skins right off. If not, either let them bob in the hot water longer, or add ice cubes to your "shock water" to make it colder, or both.

Cut tomatoes in half around the middle and squeeze out the seeds into a sieve over a bowl. Stir the seeds to release as much juice as possible. Cut the tomatoes into even sized chunks, or even leave as halves (your preference) and place in a clean stock pot.

Bring to a simmer on low-ish heat, making sure not to scorch the tomatoes. Stir gently, so as not to break them up too much. You want tomato chunks in a sort of clear tomato water. Cook, stirring occasionally, until the tomatoes are cooked and soft but still hold their shape.

Allow to cool, then lade into freezer containers, chill in the fridge, then freeze.

Spaghetti sauce from frozen tomato sauce
-1 container frozen sauce, defrosted (we use the microwave, about four minutes on high does it)
-1 package extra lean ground beef
-1 can mushrooms or 2 cups sliced raw mushrooms
-1/4 cup red or white wine
-garlic powder (1 tsp)
-onion powder (1 tbsp)
-salt and pepper to taste
-pinch red pepper flakes
-italian seasoning blend (1 tsp, bruise between your fingers to awaken flavours)

Brown the ground beef until no pink remains. Sprinkle the garlic and onion powder, italian seasoning, salt and pepper over the meat. Cook and stir for a bit to toast the spices. Add drained canned or raw mushrooms. Add the wine to deglaze the pan. Cook and stir until the wine evaporates and the mushrooms are limp (if using fresh). Pour in the tomato sauce.

Stir well. Taste and adjust seasonings. Simmer for a few minutes to blend flavours. The longer you simmer the better, but you can eat it right away. Excellent when chilled then reheated the next day.

*Note: If I made it my way, I would also add one chopped onion and some diced green pepper, maybe even some diced eggplant or sliced black olives to the above sauce. My family hates veggies, and it is pushing it with the tomatoes alone. Pity.

This is a recipe I developed last summer. I canned quarts of it and am still loving it - I eat it on pasta, fish, and hamburger patties. (Everything can be adjusted to taste of course.)

5 large tomatoes
1 bell pepper, diced
1 med-large zucchini, sliced then quartered
a few large mushrooms, chopped
1 large onion (1 c. chopped fine; I use sweet onions)
1 Tbsp. olive oil (approximate)
6 oz. Italian tomato paste with roasted garlic
1 tsp. minced garlic (2 cloves)
2-1/2 tsp. salt
3 tsp. oregano (dried)
1 tsp. thyme (dried)
1 Tbsp. parsley (dried)
3 large sprigs fresh basil (each with 4 large leaves and several small ones; you could use dried instead of course)

-makes 1-1/2 to 2 quarts

Blanche, skin, and dice the tomatoes. Chop vegetables. In a large kettle, mix olive oil and vegetables; cook on medium, stirring every so often, until slightly softened. Add half of the tomatoes and all remaining ingredients except tomato paste; simmer for about in hour.

In a separate kettle simmer the other half of the tomatoes until softened, then blend to make sauce; add into large kettle. (You could instead do all of it in one kettle and then blend up all or part of it as you prefer; I wanted to keep the zucchini, pepper, and mushroom chunks whole.)

Add tomato paste and mix thoroughly; adjust seasonings to taste.