From my inbox. ^..^

Homemade Tomato Sauce

5 pounds fresh Italian plum tomatoes (about 25)
1 tablespoon olive oil
1 medium onion, minced
2 cloves garlic, pressed
2 stalks celery, minced (leaves, too)
2 tablespoons finely chopped fresh parsley
2 tablespoons minced fresh basil or 2 teaspoons dried

Supplies needed:
Food processor
5-quart or larger soup pot

Core tomatoes with a sharp paring knife. Place batches in a food processor and whiz until pureed. Heat the pot on medium-high and add oil. Add onions, garlic, and celery and saute' until fragrant and just wilted, about 3 minutes. Add tomatoes, parsley, and basil and simmer, loosely covered, until thick, about an hour. Freeze in portion-size containers for up to a year.

Yield: 2 pints

**copied from Rodale's Book of Practical Formulas**

Also noted, from same book:

Freezing tomatoes:
Freeze extra summer tomatoes for use in wintertime sauces and soups. To freeze, first fill a large soup pot with water and bring to a boil. Meanwhile, core fresh tomatoes with a sharp paring knife. Place a few tomatoes in a wire mesh strainer and set the whole thing in the boiling water. Let blanch for about 2 1/2 minutes for medium-size tomatoes. Small ones, like Italian plums, require 2 minutes, and large, beefsteak types need 3 minutes.
Remove the strainer full of tomatoes and immediately set into ice water for about 25 seconds to stop the cooking. When the tomatoes are cool enough to handle, peel them and pack into freezer containers or freezer bags. They'll keep in the freezer for up to a year.