I've talked about this roasted tomato sauce before, but it's worth repeating for anyone who has missed it as it's so easy and versatile.
Above is a large roasting tin filled with tomatoes of different kinds (or the same - whatever you happen to have), red peppers, garlic, thyme, olive oil, seasoning, perhaps a little sugar if you doubt the tomatoes' sweetness, and some flakes of dried chilli if you're so inclined. Put it in a hot oven for about 40 minutes (it should have browned, and the liquid reduced nicely) then use it as it comes, blend it, or put it though a mouli to remove skins and seeds.
Serve it with gnocchi or pasta, with or without meatballs, on pizza, in aubergine parmigiana, ratatouille, as the basis for tomato and mozzarella risotto ....