Sue - it wasn't clear from your post whether you are looking for an uncooked tomato sauce or a cooked tomato sauce using your fresh tomatoes. I've included 2 recipes, one of each.

Any cooked sauce that calls for canned tomatoes will also work for your fresh tomatoes. Here is one that is just a little different. It comes from an old cookbook called "Monet's Table" - so this is an older, French style method. Since there are no onions and garlic, it really lets the tomatoes shine through. I've seen several recipes that use butter instead of olive oil with fresh tomatoes, both Italian and French.

Fresh Tomato Sauce

6 large ripe tomatoes, peeled and seeded
1 large sprig thyme
1 bay leaf
1/4 - 1/2 teaspoon salt (start with 1/4 tsp and adjust after cooking - ham will add additional salt, if using)
1/4 teaspoon pepper
2 tablespoons unsalted butter
1/2 cup diced lean ham (optional)

Chop the tomatoes, add to a saucepan with the herbs, salt and pepper; do not cover. Bring to the boil and as soon as the tomatoes begin to boil, reduce the heat. Simmer them, uncovered, until they form a puree (about 20-25 minutes). Pass them through a sieve (or food mill; this step forms a smooth sauce and is optional). Add the butter to the tomato sauce just before serving, as well as the diced ham, if desired.Here is a recipe for raw tomato sauce. It's very similar in ingredients and method to others I've seen (except for the addition of parmesan). This type of sauce is tossed with hot, freshly cooked pasta just before serving.

FRESH TOMATO SAUCE

2 cups seeded, and coarsely chopped tomato
1/2 cup extra virgin olive oil
1 cup firmly packed fresh basil leaves, minced
1 cup firmly packed fresh parsley leaves, minced
3 tablespoons freshly grated Parmesan
3 garlic cloves, or to taste, minced
2 teaspoons salt

In a bowl combine well all the sauce ingredients and let the sauce stand at room temperature, covered, for at least 1 hour and up to 4 hours.