What's Better Than Fresh Summer Tomatoes?

Why, fresh summer tomatoes preserved and opened months later of course!
This was my first summer attempting to preserve vegetables. I quickly realised I was limited owning a ceramic top stove, so can only preserve acidic produce... and thankfully that includes tomatoes, or I wouldn't have tasted the best pasta sauce of my life! If you have access to locally grown vegetables, I highly recommend preserving, as not only does it reduce your costs and ecological strain, but they taste amazing!

BRAD'S SAUSAGE-TOMATO PASTA
(for 4) 400g premium quality spicy sausage sliced (I recommend Balkan or Chorizo); two jars of preserved tomatoes; two medium white onions diced; 5-7 cloves of fresh autumn local garlic sliced; 2/3 cup red wine (your favourite); fresh roughly chopped parsley; fresh torn basil; Kosher salt; fresh pepper; extra-virgin olive oil; package of dried spaghetti or spaghettini; Parmesan

In a heavy skillet, heat oil to a light smoke on medium, sauté onions until translucent. Add sausage (adding a little more oil if necessary) and cook browning on all sides.
Meanwhile, bring a large pot of salted water to a boil and add pasta (reduce to medium, stir occasionally).
Add garlic to the sausage mix, keep browning. Deglaze with red wine, raise heat to high, bring to a light boil, then reduce to a simmer until reduced (about 3 minutes), then add tomatoes. Stir well on medium- high heat, then add herbs.
Drain pasta and add it to the tomato mix. Plate up and garnish with Parmesan.