Toss with your favorite gluten free pasta, or use as a pizza sauce.
*peeled canned cherry tomatoes are the best, however I've used unpeeled as well and they are just as good - you'll just need to fully puree the sauce to ensure all their (tough/papery) skins get completely cut up.
**the rinds I have access to at my grocery store are already pre-cut chunks around 1-2", so I used about 10-14 of them.