Making tomato sauce with homegrown tomatoes

[BornToFolk]

I've finally had a good year with my tomato plants! But they've all ripened at once and now I'm inundated, so fancied making some tomato sauce for the freezer.

So, I'm thinking onion, garlic, tomatoes, bit of basil, simmer until thick. Does that sound about right? Do I need to skin the tomatoes first? They are a mixture of varieties - Gardener's Delight (cherry tomatoes), Marmande (big beefy ones), Roma and Tigrella (stripy and juicy).

I sometimes buy tomatoes in bulk and make sauce, just like above, but I roast the tomatoes. You cut them in half, arrange them in a couple of roasting tins, drizzle with olive oil and a little salt, roast in medium oven until nice and mushy. You can squeeze the tomato flesh out of the skin after they've cooled it only takes a minute. It tastes lovely.

I'd second the roasting of the toms - it'll give your sauce even more flavour!
I would add a smidge of sugar - to cut down the acid and remember Heston's top tip on most things......low & slow.

Thank you! Sound lovely!

Far easier to remove skin after roasting.

Peppers and a bit of smoked bacon is nice too. I've frozen that before.

Am gutted I didn't bother with tomatoes this year after reading this.

I have three trays of tomatoes roasting in the oven! How long should they roast for? Just until they are mushy and the skins come off?