If you're going to use fresh tomatoes, also use fresh herbs for the best taste.
Make a double batch and freeze half for dinner on another night.
7 Things to do with Fresh Tomato Sauce:
Baked Italian Chicken
Pour sauce over skinless bone-in chicken thighs in a 9 x 13-inch baking dish. Bake in a preheated 350ºF oven until bubbling and an instant-read meat thermometer inserted into one of the thighs without touching bone registers 180ºF, about 35 minutes.
Slice open a freshly baked potato and spoon on sauce as a topping.
Pour half the sauce into a blender; blend until just smooth. Use as a dip for vegetables or toasted pita rounds. Stir 1 chopped, seeded jalapeno chili into the chunky sauce, if desired.
Pour the sauce into a 9 x 13-inch baking dish; heat in a preheated 350ºF oven for 10 minutes. Lay fish fillets on top of sauce; bake until the fish flakes when gently scraped with a fork, about 10 minutes.
Stir 3 pounds of cleaned and de-bearded mussels into the sauce after it's thickened. Cover and simmer until the mussels have opened, about 4 minutes. Discard any mussels that don't open.
Blend all the sauce in the blender until smooth; spread onto a purchased whole wheat pizza crust. Top with vegetables and a little low-fat mozzarella or goat cheese; bake as directed on the crust's package.
Shrimp and Rice Casserole
Stir 3 cups cooked brown rice and 1 1/2 pounds cleaned and deveined medium shrimp (about 30 per pound) into the sauce. Pour into a 9 x 13-inch baking dish. Sprinkle the top with 2 ounces grated low-fat Cheddar. Bake in a preheated 350ºF oven until bubbling, about 35 minutes.