Yes indeed, tomatoes are in season so we have been making and freezing Tomato Sauce with homemade sausage. A very crude non pureed recipe form Provence/Langudoc Region of France - Think Pyrennes meets the Med.
Dice your tomatoes skin and all - no seeding or peeling
Dice one Red Pepper, no green ones allowed
Dice one hot pepper
Dice Onions & Mushrooms
In a large pot put a couple ml's of Olive Oil, heat over medium heat
Add Mushrooms and Onions until sweated
Add tomatoes & peppers
Brown Sausage, add to pot
Add at least a 1/2 Liter Red Wine
Add sugar, say a tablespoon or two
Simmer for at 2.0- 2.5 hours, no longer than 3. at about the 2 hour mark put a tablespoon or two in of Cornstarch, some folks will say Arrowroot. Arrowroot is expensive.
Freeze or can what you do not eat right away. If you can use Nitrate Canning Salt in your homemade Sausage
“Better a true enemy than a false friend.”