I remembered today that my MIL would use extra tomatoes for what she called Spanish Sauce. Peel and chop tomatoes. Small chop an onion, saute. If you like, you can also saute green pepper and/or mushroom too. I usually did just onion and mushrooms. Bell peppers always talk back. When the onions, etc, are softened, add the chopped tomatoes along with some tabasco sauce. When it's all simmered, toss in halved stuffed green olives. We would make this every time this year just to put some on scrambled eggs. Goes good on chicken. Might be nice on top of baked fish. Would probably work as a simmer sauce for round steak. All I know is I haven't made it for a while.
"Cooking is the art of adjustment." ~~~Jacques Pépin
“A party without cake is just a meeting.” ~Julia Child
"A dream is a festival of lights within your mind." ~~~ Joan Walsh Anglund