This one is sooooo easy. And great to freeze!:

Find the BEST tomatoes you can (Probably best to make this in September or OctoberI But I found some late harvest, dry-farmed sweet tomatoes and there are still some organic cherry tomatoes around. Could use organic roma tomatoes too. If they are larger, slice them in half, leaving the skins on. If there are cherry, no need to slice. Toss them in olive oil on a baking sheet or roasting pan.Hopefully you have about 2-3 lbs of them. Plus half an onion in the roasting pan and a few peeled cloves of garlic (optional). Roast at 425 for 45 minutes until nice and softened/oven roasted. If they are cherry tomatoes they will need about 30 minutes. Use emersion blender and put tomatoes in a  pot on the stove. Once tomatoes are blended smooth add pink salt, a little garlic powder to taste (not needed if you tolerate the cloves). Over low heat add SEVERAL tablespoons of butter, whisked in. Cook for a few more minutes but do not boil. Serve tossed in whole wheat or spelt pasta. Also makes a nice pizza sauce. THen I make a meat sauce for my protien by sauteeing a lb. of grass-fed ground beef for about 4 servings. I sautee in olive oil and garlic powder and salt. Then I add about 1/3 of the sauce to the ground beef and serve over pasta. Option to add a little grated mozzerella cheese. Freeze the rest! YUM!!!