This recipe can be made with fresh from the garden ingredients in late summer and frozen to enjoy as a sauce or soup in the winter.
12 - 14 tomatoes; cut in half, scoop out the seeds with your fingers and squeeze to drain the liquid, then chop 2 green peppers, chopped 2 onions, chopped large handful of basil leaves garlic, chopped salt (optional) herbs and seasonings of your choice
I don't bother to peel the tomatoes, but that is always an option. Put all ingredients into a large pot and allow to simmer until all the ingredients are cooked. The tomatoes will release plenty of liquid as they cook so don't add any. I'll often let the pot simmer gently for several hours, this helps cook off some of the additional liquid. Herbs and seasonings can be added at any time, but I like to wait until the ingredients are cooked down. Depending on how the sauce is going to be used, it can be better to wait until making the final dish before adding herbs and seasonings.
For a nice creamy soup or sauce, allow the ingredients to cool slightly and use an immersion or regular blender. If using a regular blender be sure to process the soup in portions that fill the container to half. Season to taste.