I froze some of the Roma Tomatoes as they ripened so they wouldn't go bad before I had enough to make some sauce.  The beefsteak tomatoes rotted with all the rain.  I also grew some Green Zebra tomatoes, but they did not peel well enough to get any sort of meat for the sauce.  (Hubby says they are good in salads though).

I'll list the ingredients that I put in (because I don't measure, I just taste)-
*Tomatoes, peeled and seeded.   I like to use a variety because my cousin says it is "like symphony in your mouth"
*brown sugar
*salt
*balsamic vinegar
*fresh (or dried) basil
*fresh (or dried) oregano and thyme
optional-
*roasted garlic
*red pepper flakes
*any other fresh or dried herbs to taste

A quick, easy way to peel tomatoes is to cut an "X" in the bottom of the tomato, drop it into a pot of boiling water and cook for 1-2 minutes.  Immediately plunge the tomatoes into ice water.  The skins should peel right off.  I squeeze the tomato a little to squirt out the seeds.  Chunk the bigger tomatoes and put them into a food processor or blender.  I pulse to keep it on the chunkier side.  Add tomatoes to a  nonreactive pot.  Mix in the rest of the ingredients to taste and bring to a boil.  Stir occasionally, reduce heat to a low-medium and cook for 60-80 minutes or the desired consistency is reached.

While the sauce is cooking, prepare canning jars.  Spoon 1T lemon juice into hot, clean jars.  Using a ladle, spoon sauce into jars leaving one half inch head space.  Wipe jars and adjust lids.  Process in a boiling water bath.  I boil the jars for 20-25 minutes, but we above 5000 feet.  Remove jars from water bath and listen for that satisfying "ping" to indicate the jar is sealed.  If you don't hear the ping, test the lid but pushing down in the center.  If it "pops" try to reseal it or use in the next two weeks.

I found the original recipe in a Better Homes and Gardens magazine.  But I have since changed it and added things based on what is in my kitchen at the time of canning.  And I've never made a batch that is the same.   I'm debating whether to buy more tomatoes at the local nursery or buy sauce as needed this winter when my lone two jars are gone.