Look at a few prior posts regarding peeling and seeding fresh tomatoes. Peeling & seeding tomatoes Then look at my post for marinara sauce. Marinara sauce
Once I chop the peeled and seeded tomatoes, I salt them and let them drain a bit to get rid of some of the water.
One difference between making a sauce from fresh tomatoes rather than canned is that you may want to cook the fresh-tomato sauce a bit longer. Then again, no reason to do that -- it's great crudo. Do as you see fit.
Sauce just starting to simmer
Plenty of basil in the markets, too (as well as in my garden), so don't skimp. Chop up a big handful and dump it into the sauce at the very end.
A big handful of basil thrown in at the end.
Cook some pasta al dente, pour the sauce over, and serve. Pass grated cheese at the table.