Just out of curiosity, what do you use when you make tomato sauce sicklyscott?
Here's my recipe. I take my stock pot out to the garden. I fill it with tomatoes. Then get another half a pot of bell, Hungarian wax and whatever other peppers I have growing, onions and garlic, lots of garlic. That way I know I have enough. Then I will wash and core the tomatoes. Cut them in half or quarters. Clean all the other vegetables and chop it up with some fresh oregano or basil
Then with a case of beer and a TV nearby I place all the ingredients in the pot (washed and cleaned of course), add about a pint of water to prevent scortching and set it on the grill or my turkey fryer cooker and let it all begin to cook down. After about 2 to 3 hours I will strain it and let it cook some more. When the beer runs out it is about done. Then I will let the sauce sit overnight and decant the clear liquid off the next day. I will freeze it in 1 lb freezer bags. This is my basic tomato stock and I can't think of a better way to spend a late summer afternoon.