The non-cooking type person that I am, and having grown up with busy parents who had to suffer from having two picky little girls to feed, I view tomato sauce as something which comes from a jar. Homemade is just much too advanced.
Last year however I helped J (former roommate, still landlord, friend, person whose description is as convoluted as everything else that I describe in my life) make ginormouse (that’s giant and enormous as one word) batches of tomato sauce from an old family recipe. So there was that. But I still didn’t view it as something that one does for any old meal.
Then I had a bunch of tomatoes from my garden and was determined to consume them somehow. First I used one in a recipe for avocado chicken salad (quite good but definitely scale back the scallions) that I found on Cheap Healthy Good. This left me with 5 tomatoes.
My entirely non-creative thought was, obviously, tomato sauce. I turned to Alton Brown because his show Good Eats with all of the sciency stuff involved is great. Then I did more or less whatever I wanted anyway using the recipe as a rough guide.
Really it was quite simple. I chopped the tomatoes, put a bunch of stuff on them, roasted them for like 2 hours, hunted down my foley mill, ran the tomatoes through, and voila I had tomato sauce!
"A world without tomatoes is like a string quartet without violins."