What to make? I searched the internet and then found the answer on my bookshelf. I'd ordered extra tomatoes and needed to use them up. I used Marcella Hazan's Essentials of Italian Cooking to make the sauce - first halving the tomatoes and cooking them for 10 minutes in a saucepan, then running them through the foodmill and back into the saucepan with a chopped onion, two carrots and some celery.
When we got home from the pool, I heated the sauce while I let the water boil for pasta (a combo of white, brown rice and whole wheat spaghetti). It cooked for about 45 minutes. At minute 30 I poured in a half tablespoon of olive oil and stirred. The original recipe called for 1/3 of a cup, but I wanted a bit of fat to catch the flavor of the dish and help it stick to the noodles.
This photo is a professional version from Food 52. Mine didn't need the butter or the cheese.