I've been watching this post all day....wondering how to answer.
I have made wonderful sauce from fresh tomatoes....but because of the differences in sweetness and moisture....there is really no "recipe" that turns out the same twice.

In my big stock pot, I put a swirl of olive oil and 2 chopped yellow onions. Not sweet onions, just yellow onions.....and one big or 2 small green peppers....again chopped fairly small.....cook slowly until soft and add 4 or 5 big cloves of garlic, grated or chopped, cook a minute and start dumping in peeled and cored tomatoes, perhaps cut into quarters....add about 4 quarts of peeled tomatoes, simmer, stirring occasionally....and while it is simmering add 2 or 3 bay leaves, about 1/4 cup of chopped fresh Italian parsley, another 1/4 cup (or more!) fresh chopped basil and about 2 T fresh oregano leaves....and because I like it to cling to my pasta, I add a 6 oz can of Continadina tomato paste.....and about a cup of dry red wine.
Simmer a couple of hours until it thickens and reduces some....taste....add salt as needed.....is ti too sweet ( probably unless your tomatoes were not dead ripe) add a little red wine vinegar.....taste....more vinegar? More salt?....Then I add a little ground roasted red pepper.....just to give it a wee tiny bite.

It will be very seedy....some say to seed the tomatoes before making, but you lose a lot of that good tomato flavor by doing that.
Then I freeze the sauce and use it as a base for tomato red pepper soup, meat sauce, chicken cacciatore etc etc.
With the variation in cultivars and soil and growing conditions for the tomatoes.....there can not really be a recipe....just a rough ingredient list.
Linda C

That is exactly what I was looking for, lindac. I just didn't know what to say other than "recipe"!

Thanks you! It sounds delicious.

For a change of pace, you can showcase your tomatoes with a room temperature uncooked sauce served over hot pasta. Once in a while, I'll add crabmeat to this sauce.

PASTA WITH FRESH TOMATOES

5 medium-size vine-ripened tomatoes
1 Tbs. red wine vinegar (can substitute basalmic)
1 or 2 cloves garlic, chopped (can use more)
1/2 cup good olive oil
1 cup chopped fresh basil
Salt & Pepper to taste
1/4 Lb. Brie cheese, rind off, cubed
Linguini noodles or other pasta

Peel, seed and drain tomatoes. Chop coarsely. Sprinkle with vinegar after placing in a bowl. In a small skillet, cook the garlic in olive oil until softened but not browned. Add to tomatoes; stir. Add basil, salt and pepper. Marinate at room temperature for several hours. Cook linguini al dente; drain. Toss with tomato mixture and cheese cubes. Serves 4-6.

I should have mentioned in the recipe above that I usually first toss the hot drained pasta with the Brie cheese until it melts and has an even coating; then mix in the tomato sauce.

Another vote here for fresh tomato sauce a la Ruthanna's style. That sauce with Bionaturae organic whole wheat pasta is a great summer meal.

Instead of the vinegar though I like a bit of preserved lemon. Wonderful stuff.

/tricia

I have the same problem as Lindac, especially with canned
tomatoes. Even buying the same brand gives you varying
results. My guess is the packing company takes bids
from tomato farmers, and the farmer that comes in with
the lowest price, wins the bid, regardless of the variety
of tomato he is growing. Just my opinion, though.

Also, the exact same tomato will taste slightly different every growing season due to weather like this year's heat & water availability. Produce prior to harvest is a living thing with the same variables as any other living thing.

/t

I'm surprised that no one else listed the very simple recipe from Smitten Kitchen that was linked on May 10, 2012 by ynnei in a thread about 'Homemade Pasta Sauce Recipe'

Here was that post: ynnei said
This tomato sauce from Smitten Kitchen changed the way I view it completely. I'd always added a lot of seasonings to the sauces I'd made before with tomato paste and canned sauce, but she is so right- the fresh tomatoes, once simmered down, don't need much help. She does add garlic, basil, and red pepper flakes, but it is amazing.

The actual recipe is way down the SK link. It is essentially a rapid cook down of skinned, seeded tomatoes with salt, adding reserved collected juice as necessary. A slowly heated oil extract of basil, red pepper and garlic is added and served over pasta. Thats it.

SK says the cook down only takes ~25 minutes. It has taken me much longer but still very fresh.

Here is a link that might be useful: Simple Sauce