When the tomatoes are plentiful, you have to do something with them.
This is a simple way to use up a bunch for now or frozen for later. I don't can, so I don't know if any alterations would be necessary to make it shelf stable.
Simple Spaghetti Sauce
Makes about 2 cups, and can be doubled
3 tablespoons extra-virgin olive oil
4 garlic cloves, minced
2 lbs tomatoes, cored, peeled and cut into chunks
1/2 teaspoon of salt
extra grated vegetables (if desired) -- I often throw in some yellow squash or zucchini
pinch of sugar (if desired)
1/4 cup chopped fresh basil
Add olive oil and garlic to a large, cold skillet. Cook on medium until the garlic is fragrant and starting to sizzle (but not brown). Add tomatoes, salt and extra veggies, if using. Simmer, stirring occasionally, until thickened (about 20 minutes). Remove from heat, add in basil and season to taste.