A few years ago I made an attempt at canning catsup. That was just too
much work for one measly pint. I'm guessing that making tomato sauce
would be the same. I tried making spaghetti sauce once, but it came out
bitter. Tried twice and didn't like the results either time. I thought
I'd burned it the first time since my stove doesn't turn down as low as
it should so the second time I stirred it for the entire 20 or 30
minutes. Waaay too much work and still awful. I've always grown some
Sweet 100s that were just delicious eating tomatoes. Almost like candy.
Sue

I make a years supply of sauce at the end of August or in early September
which is the end of my growing season. I violate the rule about pealing
the tomatoes, I found that it's unnecessary if you use enough garlic, so
my procedure is fairly simple. I use a blender to puree the tomatoes along
with the garlic and herbs, I use a handful of garlic in each blender batch
along with some fresh rosemary, basal and oregano. I fill a 20 quart pot
with the puree, add salt and some cut up tomatoes, and cook it on medium
heat until been reduced by about a third. I then freeze it. At a later
date I'll unfreeze a few quarts and add sauteed hamburger, onion and
garlic. I also add sauteed shrimp, garlic, shallots and white wine. I do
the meat and shrimp as separate batches because the meat needs to be
drained in a colander to get the fat out, but the shrimp and white wine is
added to the sauce without draining because you want the wine in the
sauce. I use olive oil to saute the onions and garlic. I freeze the
finished sauce in smaller containers, and the unfreeze it as needed. The
sauce gets better then longer it's in the freezer and it will keep for
years. Last year I used Sun Golds and Sweet 100s along with some Cosmonaut
Volkovs and it made the best sauce that I've ever made (I've been doing
this for 30 years). Making the sauce base takes about 30-45 minutes of
work, and a couple of hours on the stove to reduce the sauce. Upgrading it
to the full sauce takes about the same amount of work, but for each batch
you do you get a dozen meals or so.