Cut fresh tomatoes in half and grate on the side of a box grater. This will take out all of the pulp and leave the skin. Mince up the onions and garlic. Drizzle enough olive oil to coat the bottom of a nice big heavy pot. I like using a dutch oven for this recipe.

Add the garlic, onions, fresh tomato, tomato paste and salt to the olive oil and saute until the onions and garlic are translucent. Add the dried herbs and stir for one minute. At this point, if you feel too much liquid has gone out of the sauce and you have no more fresh tomatoes , add the can of crushed tomatoes. This adds great flavor and texture and stretches the tomatoes from your garden. Add the honey to cut the acid in the tomatoes. If you’re using a Parmesan rind to add flavor, you’ll put this in at this time too. Just stick it in there and remove it when the sauce is finished.

Let the sauce simmer on low uncovered for 1-2 hours. This recipe is forgiving so just keep stirring and don’t let it get to bubbling too much.

Remove from heat and add torn basil. Allow this sauce to cool and portion into gallon freezer bags and freeze, use it for pizza, or add meat and serve it over pasta.