Relating to my strainer story. The neighbor who lent me her Victorio strainer. What she reccomended was to make a puree and cook down by half to freeze. It makes a great beginning sauce that can be adjusted to any recipe depending on spices.

I also have roasted tomatoes, pureed and made very simple sauces. They are among my favorites. Lots of basil, garlic, roasted onions and peppers are all good additions.

As for a sauce, I like this one courtesy of the Silver Palate. Make only with the best summer tomatoes.

Fresh Summer Tomato Sauce

Note: I don’t always peel and seed.

2 large ripe tomatoes, peeled and seeded (or any tomatoes)
4 T. olive oil
1/4 cup chopped basil leaves
1/4 cup chopped scallions
1 T. chopped fresh oregano
2 cloves garlic, minced
1/4 tsp. kosher salt, or to taste
Fresh ground pepper, to taste
Fresh grated Parmesan, for garnish

Dice tomato pulp and combine with 1 T. of the olive oil. Add remaining ingredients, except Parmesan, and toss to blend. If using same day, cover and let sit until serving time. If not using the same day, cover and refrigerate. Bring to room temp before using. To serve, taste for seasoning and add remaining 3 T. olive oil. Toss with warm or cold pasta and sprinkle with Parmesan.

Yum! I want them all! (I should eat breakfast...) I never would have thought paprika, but it sounds great! As does Agmss's with all the goodies. Chloebud, I notice the recipe thinks grated parm is an ingredient, but not the pasta! A friend gave me a bag of one of those new, trendy shapes, and I bet the SP recipe would be great on it. I don't usually make such small amounts, but it's probably just the right amount as written for the bag.

I could roast the romas and do the recipe with the heirlooms.

I'm so glad I asked! Thank you all!

There's nothing like a fresh (uncooked) sauce, but like chloebud said you need the best summer tomatoes. I typically make mine with Sun Gold cherry tomatoes, but sometimes add or sub beefsteaks. I don't peel or seed.

Tomato pie is pretty great - that's what I've done when I had a lot of tomatoes to use up. There was at least one thread here about it with a number of recipes.

Judi, that's what I was thinking of at first, but I don't think my tomatoes, though straight from the farm, are quite that good. Maybe. We'll see. The roasted ones sound really tempting.

Carol, I made a tomato pie from one of those threads. It was kind of meh. I'm sure it can be better, but it would be a hard sell.

Chloebud, I notice the recipe thinks grated parm is an ingredient, but not the pasta!”

Right, that’s how it reads in my New Basics Cookbook🤷‍♀️, but you could always use it for other things. A friend of mine has used it to poach fish. I’ve eaten it with good ciabatta, nothing else. I found some in the freezer I’d forgotten about and added it to minestrone. You just can’t beat it with homegrown summer tomatoes. I meant to mention, though obvious, the amounts can be easily increased depending on your needs.

I'm going to try Alison Roman's tomato tart. Don't need great tomatoes for it.

I'll omit the capers.

https://www.alisoneroman.com/recipes/tomato-tart-with-garlic-and-capers

Smallish tomatoes cut up. Saute garlic in plenty of olive oil. Salt and add a little Aleppo pepper if you like. Add tomatoes and cook briefly until soft and very lightly thickened and add chopped basil and parsley just before it's done. Use lots of good parmesan on the pasta.

Just the best summer pasta ever.

Judi, I liked the addition of a little vinegar at the end of the video….along with the capers!

I make two. A summer sauce on the stove-top and an oven roasted winter sauce when the weater is cooler in mid-late September. Both are blendered smooth similar to a Raos.

Summer sauce is a soft miropoix, onion, celery, carrot, half a red or yellow beet, garlic, minced fine in my cuisinart...low and slow, pat of butter, white wine. No color, just soft. Chopped heirlooms, five minutes of heat. Still fresh. Into the blender. First small batch was about a month ago. A pint for the fridge and about 6 1/2 pints for the freezer. All gone. Making another bigger batch today. (overcast and rainy)

DH had a funky stomach when i made that first batch. After 24 hours of broth, baby steps into noodle/dumpling bowl, then tomato soup sounded good. (1/2 pint of stock, 1/2 pint of summer tom sauce)

A base sauce that can be used a dozen ways. Add a pint of fresh halved cherry tomatoes...

I don't grow romas but i would probably roast, as mentioned, halved, cut side up, low and slow. With some crisper veg on hand, then blender. Or chunky if that is what you like.

I just retired the old braun stick.(makes a mess). I have a Breville that is a bit bulky but easier to clean.

When i start roasting, most go into quart zip-locks. Cherry tomatoes go into quarts whole. Adding so much veg is more a personal choice. I like the food value...i always have a full crisper. And less rich tomato flavor we prefer.

Enevitably, when overwhelmed with harvest, i just slice and chop whole tomatoes and freeze.

I realize you don't have lots of garden harvest like some of us, but my farmstand where we buy fresh corn, will have ten pound boxes of Jersey sauce tomatoes for 5 bucks in a few weeks. Not rotting, just some are a bit soft. It always seens like a lost-leader 'give back' to those that have supported them all season.

DH bought a box 5-6 years ago when i was working out of town, after killing all my garden tomatoes. They ran out another free box to his truck.

Never know when you might come across more than you know what to do with....

The Silver Palate recipe that Chloebud posted reminds me of a pasta salad I make that includes rotini pasta, chiffonade of basil (instead of chopped), and fresh mozzarella cheese. The rest of the ingredients are the same, but the Parmesan might not be needed.

I like the idea of a chiffonade. If the basil didn't go bad. The snails like basil too much to grow my own.

Well, that was interesting. One of the heirlooms had a really thick warty skin which called for peeling with a peeler. The other two (together about the same as two large per the re ipe) were mocha colored and thin skinned didn't require it. I appreciate the note about not peeling, Chloebud, and I hate seeding because that loses a lot of flavor. so that all went fine, but herbs from the farm aren't labelled. The mint looks like mint, the basil looked like basil, but it's actually mint! My herb garden has been overtaken by a volunteer, which ate the tarragon, so I went way off book and minced half a jalapeño. There's oregano, but not tender or appealing, so I added semi-dry basil, and sustituted Mexican fur true oregano to go with the jalapeño. And stopped measuring. It needs to meld, but I was going to put itwith some fresh spinach tortelloni—which disappeared! I don't know if it'll reappear. But I have dry good pasta, or even spicy Right Rice (rice shaped pasta). Hm... I think that''s a good idea. Best laid plans, right?

Not the recipe, but the result is delicous. It would need the more oil for pasta, but as is, an excellent and different tomato salad. .... Or not. One bite yes, but it was meant to be spread out and it's too intense otherwise. It was good with chicken, however, and a chicken cooked smothered in it might be awesome. Another try tomorrow...or the tortellini will reappear.

plllog, “too intense” sounds like a version my husband would like with the jalapeño!

The interdimensional aliens returned the tortellini... Of course, the tomato stuff is all gone...front and center.