We have been fortunate that our tomato plants have produced plenty of tomatoes. So this morning I rough chopped the tomatoes, gently sautéed garlic in olive oil for a few minutes ,added the tomatoes , and topped the sauce off with sea salt and pepper to taste. Even added a dash more of olive oil. I only cook the sauce for about 15 minutes, and then let it cool. Transfer to freezer bags and pop into the freezer. I will use it on pasta and top it off with fresh basil right before serving .