I don't know if you've noticed but canned and jarred tomato sauces are high in carbs. Many of them are high because they contain HIGH FRUCTOSE CORN SYRUP. We don't eat HFCS in my house. There is no product in my kitchen that contains what I consider to be an evil substance. That having been said. I love tomatoes...in all forms. Right now (early August) the farmer's markets here in NJ are full of tomatoes. All kinds, all sizes, all shapes, all colors!
I often make a fresh tomato sauce to enhance some dish or other. Chicken cutlets, eggplant, zucchini, green beans, meatloaf... The list is endless. The sauce is simple.
Take a skillet and heat it up...medium heat. Put in a couple of tablespoons of olive oil and a knob of butter. Let them melt together slowly while you chop up 6 to 10
tomatoes. Cut the stem out and any bad spots. (this is an excellent way to us tomatoes that are going soft). Squeeze the tomato over the skillet to get the inner wetter parts of the tomato into the pan. Chop up what's left of the tomato. Fill the skillet with just one layer of tomatoes. 
This is a side sauce...you're not making a pot of Sunday gravy to feed an army or to freeze. Put a lid on the skillet and let the tomatoes cook down for ten to fifteen minutes...while you're making the rest of the dinner. Take the lid off the skillet and stir your tomatoes. They are pretty much mush. Now is the time to add some fresh herbs if you have them....lemon thyme, thyme, or basil are my favorites. You might even want to put in a pinch of red pepper flakes. If you like the sauce chunky, leave the tomatoes the way them are. If you want it smoother either use an immersion blender (I love mine!) or carefully put the contents of the skillet into a blender (make sure you are very careful! Hot stuff!). And...voile ...fresh tomato sauce
....to top some chicken (instant parmesan), a meatloaf, green beans, eggplant, zucchini........
