Fill glass baking pan with medium sized yellow tomatoes.
Use a grapefruit knife to remove the stem area
Mix pressed or minced garlic (about 1 clove for every two tomatoes), 1/3 cup fresh chopped basil and 4 tablespoons olive oil in a bowl
Fill each tomato with the garlicy mixture
Drip olive oil over each tomato
Kosher salt and fresh grind pepper generously over the entire mess
Bake in a 425 oven until tomatoes are cooked through (½ hour to 40 minutes)
Allow to cool so you can handle them
Carefully lift the tomatoes and put them into a blender/processor, pulsing until sauce consistency
I leave the water cooked out of the tomatoes for another recipe – it makes the sauce too runny
Continue to season the sauce with herbs or vegetables as desired, but basically the sauce is done.