I make sauce by roasting tomatoes cut in half (or more chunks for larger tomatoes), squeezing out some of the seeds, then spreading them out on baking sheets and roasting in the over at 350F for 2-1/2 to 3 hours; then I put them through a food mill and freeze the sauce. Great way to use up all sorts of tomatoes, from cherry to beefsteak.
Neal, I've been thinking about using the sauce to make ketchup -- any chance you would share your recipe?
