I"ve been making Roasted Tomato Sauce with all the tomatoes we are getting this year. It's simple and it's supposed to freeze very well, though I haven't yet used any of the stuff I've frozen. This recipe solves the problem I've had in the past of watery tomato sauce. The sauce is thick and richly flavored and it's incredibly simple to make. One of those recipes that you don't really need a recipe for. It's not fast, because it takes long slow cooking to bring out the flavors, but it could hardly be easier.
Cut a lot of plum tomatoes in half lengthwise, leaving the skin on. Put them on a cookie sheet (the kind with 1 inch edges, not the flat kind) cut side up. Strew over the tomatoes 1) a thinly sliced onion, 2) some sliced garlic, if you like, 3) a cut up carrot and a sliced stick of celery, if you like, 4) whatever herbs you like/happen to have (I've used rosemary, thyme, basil, and parsley at different times. Drizzle the whole thing with a little olive oil - you don't have to use much because the tomatoes release a syrupy juice - and salt and pepper. Put the whole thing in the oven at around 350 for 1 1/2 or 2 hours. until the edges of the onion and the tomatoes are beginning to turn black. Finally, dump it into a food processor and whiz it for 20 or 30 seconds, just long enough to make it into a thick, slightly lumpy sauce. Eat on pasta or freeze.