In anticipation of ripe toms, basil, and all those other lovely things, here's my favourite pizza sauce recipe. I'm afraid there are no exact quantities, whatever you have to hand.

Use a large, flat baking tray with a shallow rim. Drizzle with a little olive oil. Cover with a layer of roughly chopped onions, sprinkle with chopped garlic, sprinkle with torn basil, cover with halved tomatoes (you can peel & deseed if you like, I don't bother), drizzle with a good glug of olive oil, drizzle with balsamic vinegar, sprinkle a little sugar, then salt & pepper. Roast the whole lot for 20 mins at about 180C. Wait to cool then blitz in a liquidizer/processor. It makes a superb sauce for ricotta & spinach canneloni, too, when you have too much chard!
Enjoy,
Vivien
p.s. it freezes really well (if anything , it improves like a curry or chilli)