Choose ripe firm tomatoes, your favorite variety or a mixture of varieties. Core, halve, or quarter the tomatoes removing seeds, if desired. Attempt to keep the tomato pieces similar in size so, they'll cook evenly.
Place into a heavy bottomed saucepan. Season with 1 teaspoon of salt and 1 teaspoon of sugar per 4 cups of raw, chopped tomatoes. Bring to a boil, then lower the temperature and simmer covered for 15 minutes.
Uncover and continue to simmer for another 15-20 minutes, allowing the sauce to reduce and intensify in flavor.
Remove from the heat and thicken with 1 tablespoon of tomato paste per 4 cups of raw, chopped tomatoes cooked
To puree: [3 ways - depending on the equipment you have handy]1. Push through a sieve removing seeds and skins but, keeping the tomato pulp.2. Use an immersion blender and process to your desired texture. [ie chunky smooth or silky smooth]3. Ladle into a stand blender and puree in batches until the texture is to your liking. [Tip: Leave ample space at the top of the blender to allow for expansion]
Please note: When I prepare this sauce, I use everything. This includes any seeds, pulp and skin. A very few seeds may be left behind, however, most will puree along with the tomato pulp for a lovely smooth texture. If you prefer seedless, then strain.
Cool sauce completely. Measure into desired amounts, and pour into freezer bags or plastic freezer safe containers leaving 1 inch of head space. [Tip: If using a bag, press all of the air out of the bag.]
Label the exterior of the bag or container with the amount and contents.