Saving Summer
Often even our small garden gives us more than we can eat fresh.  Today for example, as I surveyed my kitchen I realized I had a few tomatoes that need to be used up, some zukes, some green onions, and several bell peppers.  One of my super simple solutions to a glut of such vegetables is to prepare and freeze a vegetable sauce. 
You will need about half a dozen tomatoes to make this worth doing. More is fine. Wash, core, cut into chunks.  No need to seed or peel--the seeds and peels are good for you.  Put them in a blender and puree smooth then transfer to a saucepan. You could just use tomatoes, but I always throw in whatever else I have that needs to get used up.  Today I had a zuchini, a couple of bell peppers and some green onions. Eggplant is also a good addition.
 For the peppers I did remove the stem end, seed, cut out the pith and cut into chunks.  The zuke was young and not too seedy.  I just cut off the stem end and cut into chunks.  All those green veggies went into the blender to puree and then got added to the tomato puree.  I added a little salt, pepper and italian herbs.  Go light on your seasoning.  They will become stronger as you cook the water out of the mixture.  You can add more seasnoning later when you serve it if needed.
Bring the mixture to a boil and then turn it down to a simmer.  Reduce it (simmer the water out of it) by about half.  This way it takes up less room in your freezer and you can add water later. Stir frequently as you reduce and the sauce thickens.
Once it is reduced, cool it by placing the pan in cold water, being careful not to let water get over the rim of your sauce pan into the sauce.  Stirring will help it cool faster.
Once cooled, pack into freezer containers, label with contents and date.
You now have a taste of summer to add to your winter soups and stews or just to serve over pasta.  The sauce has a garden fresh taste that is unequaled by anything you can buy at the store.