Since we grow a lot of tomatoes for market and don't always sell all of them, i get the job of making sauce. I use a squeezo Strainer which removes skin and seeds and just gives you juice to cook down. I have a recipe for tomato sauce my mother got a long time ago from Tupperware so I make that and just cook it down until thickened then cool and put into freezer Zip Lock bags. It takes awhile to cook down but otherwise very simple. Why not try both, freezing tomatoes whole AND making some sauce?
