Most of mine have ended up slowly fried with onions as a base for tomato sauce later on, frozen - without any further spices. Also good for curry base.
Also easy to take (cherry tomatoes) splash on some olive oil, some salt and pepper and cook in oven for about 45 mins (until nicely browned). then I freeze, and puree later on for tomato sauce.
My basic tom sauce recipe is sweat onions, add chopped garlic, add table spoon full of each Oregano, Basil and marjoram, then add tomatoes, tomato puree, salt and pepper. let bubble for a while. If I have lurking in fridge, I also brown some chorizo with the onions, or add some browned mince in later for Bolognese.... or mushrooms or peppers (bumper harvest too this year)...