Serious Eats - seriouseats.com

I like cooking my tomatoes (preferably Roma) with the skins left on for better nutrition and fiber content. They cook out so that you can eat the sauces and you won't notice the skins.

Often, I buy my tomatoes out of the produce section that have been set aside by the market for quick clearance. These are usually tomatoes that are becoming too ripe to handle much fondling by customers and are perfect for sauces...the riper, the better!

Also, you can add other items to suit the dish and/or your taste, such as fresh mushrooms, diced bell peppers, oregano, and dashes of red wine.

After cooking for a more consistent sauce, puree your finished product. When cooking foods such as this, stews, soups, stroganoff, chili beans, I simply put it in the frig for a couple of days and let it sit....it allows the flavors to blend and I think, makes a better dish to serve.

These sauces are great and have super versitility.....They can be used for numerous dishes. Many great suggestions so far. I like using them as a base for stuffed bell peppers with brown rice, stuffed tomatoes, pastas, and other dishes.

Lastly, they freeze very well!!

Enjoy ---- The Bear side of the Pair