I have a REALLY easy "pasta sauce" or marinara I create when the tomatoes start ripening. Really it's less of a recipe than an experiment of using your summer bounty in the crock-pot, however open a jar of this summer in a jar in the midst of the coldest January chill and you will understand WHY I create this dish!
To make it is really simple:
1) Wash your tomatoes the cut them into chunks and drop them into a crock pot. I leave the skin on and use several varieties including cherry/grape tomatoes. You COULD parboil them and drop them into an ice-bath to remove the skin however.
2) Add other garden veggies including green peppers, onions, shallots, or garlic - As much or as little as you may like!
3) Add Italian seasoning (from your pantry). I probably use 2 Tablespoons per large crock-pot.
4) Cook on high overnight with the top off to evaporate as much water as possible.
5) The next morning blend all of the cooked down vegetables - I use a stick blender however you could throw it all in a food processor or blender. the skins will blend down really well!!!
You can either can the pasta sauce or throw it into jars/baggies or plastic containers to freeze for several months! I promise that your family will love you when you open this jar and pour it over your choice of pasta!
There is no real measuring involved, however if you are adverse to seasonings, then add the Italian seasoning the next morning after blending the sauce. Also if you prefer a sweeter sauce, add a bit of sugar to taste!