Tomatoes and basil from the garden - turned into tomato-basil sauce for future dinners and cooking projects. Recipe: Pulse sliced tomatoes, basil and salt in a food processor until it becomes a chunky slurry. Saute onion and garlic in a bit of olive oil until slightly browned. Add tomatoes. (I did several batches in the processor). Cook in low until bubbly and reduced a bit. Adjust seasonings (salt, pepper, basil). Transfer to a crock pot and simmer on low for 8 hours, or until the sauce turns a dark red. Cool and pour into freezer containers.