From tomatoes that we grew. A buttload of them went into a large pot--after cleaning, peeling, and coring (the last step was something that my wife insisted on). Not sure how many varieties we used--seven, maybe nine. A bunch of fresh basil, a few onions (both things that came from our gardens), and some green peppers (these did not, unfortunately). Boil for a couple of hours, but not too long, as the acids in the tomatoes weren't something we wanted a lot of. We put maybe three-and-a-half quarts into freezer bags, and just put the bags into our freezer (my wife had to do some fancy re-arranging of the contents).
In a few days, maybe a couple of weeks, we'll see how we did when we pull out a bag and use it on pasta.