Here’s an easier sauce that allows you to preserve as you harvest and uses any tomato cultivar rather than specific ones. Chop tomatoes into large chunks, adding chopped garlic, basil leaves and some chopped capsicum if you have some. Roast in the oven on low-medium heat until all the ingredients are fully cooked, about an hour. Put all roasted ingredients into a large bowl and using a stick blender, zap the ingredients to roughly mix. Pour sauce into sterilized, warm and dry preserving jars (Fowlers jars, or recycled ones with lids that pop down.) Finish off by the usual sterilization process.