It's pretty easy. Since you are freezing, you can make what you normally make for sauce and just freeze it. I did this last year. I roasted some tomatoes and then mixed with raw basil and sauteed onion and garlic.
I made some "just plain tomato" and simply made a puree and froze that (great for soup bases).
I made others that were fully spiced as you might like it- I sauteed onions and garlic, added spices (dry) then tomatoes and right at the end fresh basil and oregano. I let this cool, then whirred it with a hand held blender and froze it. We ate this once a week all winter and it's way better than any canned sauce. I could also make it in various size baggies: for one, for two, for lagsana etc. Handy!

I've actually never made any kind of tomato sauce! This will be my first attempt. Here are some more specific questions.

Can I use any recipe to make a plain tomato sauce with no season? There seems to be a wide variation on how long people cook it down before freezing- some just puree without cooking at all (just blanching), some cook it down to 1/2 the volume, still others roast it.

Mainly, I want to make sure that whatever I do, I won't have to cook it down again when I defrost and reheat it.

How much does roasting affect the flavor? It seems like an easier way to reduce the liquid volume.

Thanks!

Do you have a food strainer? I just run the tomatoes through my Victorio strainer then cook it down to the desired consistency, cool and freeze. No need to add any seasonings if you don't want to.

I honestly don't think it matters Gryffin, if you like uncooked sauce, do it. If you like roasted (complex and so good) do it. And you could cook some too. Or you could try three different ways for this year and see what you like best!

Thanks for the advice. I don't have a food strainer, but I just ordered the attachment for my KitchenAid mixer. I'll have it tomorrow.

I think I will try two different ways:

1) Run raw tomatoes through strainer and cook down on the stove or slow cooker. I don't have a slow cooker, but it seems like a good investment.

2) Roast tomatoes and then run through the strainer.

Then I can compare and see what I like best!

I made my first (ever!) batch of tomato sauce from garden tomatoes last night. I used my new KA attachment kit to process the tomatoes. I ran them through a second time to make sure I got all the good stuff. I was very happy with how this worked. It was easy to assemble, easy to use, and easy to clean up.

I used Lunch Box determinate tomatoes, plus some Red Brandywines, Cherokee Purples and Japanese Black Trifeles- basically, all the ripe full size tomatoes that I had on the counter.

I had close to six quarts raw, I didn't add anything to it, I just cooked it down to about 2.5 quarts.

I divided it into 1 cup portions, put it in ziploc bags, laid them in a flat roasting pan, and then cooled them overnight. This morning, I put the roasting pan in my freezer.

Tonight, I'll package them up in a larger bag using my foodsaver.

Now I'm just sad that I may not have enough tomatoes for another batch of this size! Looking at what's left to ripen, I may be able to make about half this much in another week or so.

I just defrosted one serving, defrosted it, added some olive oil, a pinch of sugar, a smaller pinch of sea salt, some fresh garlic, and basil.

I cooked it for about 20 min, then mixed it with pasta and shredded parm.

It tasted very good- I can still taste the flavor of the tomatoes, more similar to the flavor they would be fresh than I expected. Store sauce is very bland by comparison.

I was afraid I wouldn't like the taste, but now I'm thinking of making sauce from all of the rest of my full size tomatoes instead of eating them fresh!

Thanks to everyone who helped me figure out how to do this!

I you put the strained tomatoes in the fridge overnight, you can dip a lot of the water off the top as the solids settle. That way you get a more concentrated product for freezing, or, if you want to cook it down, it won't take as long.

I don't mind seeds or tomato bits in my sauce so I just scald the skins off and cook it down by half in large frying pans. Whole and half tomatoes break down during the cooking so I don't do much pre chopooing. I have recently found that using a submersible stick blender while cooking down the tomatoes smooths the sauce out quickly.

Gallon ziplocks with a little over a half gallon of sauce in them, frozen flat, thaw out quickly and make enough sauce for a pound of pasta.