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5 lbs of tomatoes or more, depending on how much you want to make
2 -3 cloves of garlic
Olive oil
Salt

Wash the tomatoes and cut out the tips.
Cut the tomatoes in half, and squeeze their juice through a strainer into a bowl.
Roughly chop up the tomatoes, leaving the skins on.
Pour any juice from the bottom of the bowl where you discarded the seeds into the bowl with the tomato chunks.
Pour a few lugs of olive oil into a large pot and add in the garlic. Cook the garlic until it is slightly soft, and then add in the chopped tomato and the reserved juice.
Cook on medium-low for about ½ an hour, stirring occasionally, until the tomatoes have broken down and created a thick sauce. Season with some salt.
Cool down the sauce on ice and freeze in plastic containers until you are ready to make a summer tomato sauce in the winter.
You can add oregano, basil, more garlic, or whatever else tickles your fancy when you are reheating the sauce.

Preserving Basil
Layer leaves of basil with sea salt in a glass container with a plastic lid. Keep it in the refrigerator.