Tomato sauce is easily made and some can be frozen to be used in pasta and meat dishes. Given the cost of jars of pasta sauces and of additives in tomato sauce, its not only cost effective but also healthier to make your own. Tomatoes are often reduced at the end of the day in supermarkets but you may find neighbours who grow too many for their own use.
five pounds of tomatoes
jam sugar/normal sugar
Pickling vinegar (If you have a jar of onions then use the vinegar from this )
chop tomatoes in 1/4 s and place in large pan with a little water
Boil and stir before mashing with potato masher. Add half a pint of pickling vinegar and a little sugar to taste. Boil until liquid reduces. Freeze half for use as pasta/curry/meat sauces but with remainder chop a few apples in and boil again until apples are soft. Either mash again or put in liquidisor before putting in sterilised jars or bottles. By adding apples you reduce sugar content and add structure to the sauce. Add salt or sugar according to taste and if the sauce is being used by children then it should be sweet enough with the apples.