I did the same thing last summer, with about 30 pounds of tomatos. Tomato sauce is very freezable. Here’s what I did:
Peel and seed the tomatoes. This isn’t as hard as it sounds, and yes, you really want to do this, especially if you’re going to freeze the sauce. The peels and seeds are very bitter, and will be more so if you freeze & reheat the sauce. I took fresh tomatoes, cut a small ‘x’ at the bottom of them, and dropped them into boiling water until the peel at the ‘x’ started to come off. Take them out of the water and let cool, then slip the peels right off.
I’m pretty sure if the tomatoes have been frozen, simply thawing them will allow you to slip the peels off. Anyone have any experience with this?
Next, cut the naked termaters into halves. Using your finger or a spoon, scoop out the seeds. All the seeds sorta stick together, so this isn’t hard. As you’ll be mushing the tomatoes up, you can squeeze and rip the flesh to get the seeds out. This is actually kind of fun if you start thinking about how it could be the heart of someone you hate, not just a tomato.
Once you have 'em peeled & seeded, decide what texture you want the sauce to be. If you want it to be chunky, dice the tomatoes. If you’d rather have it smooth, put 'em in the food processor and puree them. I usually do about half and half.
To make sauce, saute some garlic and onions in a stockpot. Add the tomatoes and stir. From here on, you can improvise. I usually add basil & oregano, salt & pepper, and some red wine. You could also add some anchovies in with the garlic & onions. Sometimes I’ll throw some tomato paste in if I want more of a thicked, cooked style sauce. Allow the sauce to cook to the desired consistency - it’ll take longer if you added wine. Cooking can take anywhere from 10 minutes if you want a fresh-tasting sauce, to an hour or more if you want more of a cooked sauce.
You can freeze this sauce for a long time - I’m still eating the stuff I made in July, and it’s great.