Freeze 3 pounds of tomatoes (about 5 large) overnight and then let them thaw; they’ll easily slip out of their skins.

Set a colander or strainer over a large bowl. Set the tomato peels in the strainer. Halve the tomatoes and use your fingers to scoop the seeds into the strainer. Tear the tomatoes into chunks and place them in a large pot. Use your hands to squeeze as much liquid as you can from the seeds and skin; transfer the liquid to the pot.

Add 1 teaspoon kosher salt
1 teaspoon granulated sugar
4–5 whole sprigs of fresh basil, oregano, tarragon, and/or thyme
add a generous grind of black pepper

Over medium-high heat, bring the mixture to a boil; reduce heat and gently simmer for 45–60 minutes, until sauce thickens. Taste and season with salt and pepper. Remove the herb sprigs.

Makes about 4 cups; use immediately or transfer to quart zip-top freezer bags for storage.