There are no hard and fast rules when making this tomato sauce. In the proportions below, we've structured the recipe around one pound of tomatoes. That amount is arbitrary. Use whatever amount of tomatoes you have on hand, add more/fewer onions and garlic than we've specified. If you have oregano, throw it in! For some reason, ours isn't growing this year, so we left it out here.

It's all about your tastes. The beauty of this sauce is that it freezes well -- in freezer bags, in ice-cube trays or in muffin tins. Whatever you think will work best for you when you want to thaw it later. If we're using freezer bags, we like to fill them and then lay them flat on a baking sheet in the freezer until they harden. That way, they're easier to stack.

Then, weeks or months later, you can pull the sauce out, thaw it, and further adjust the flavor to suit whatever purpose you have in mind.