First things first, use good ol' Google to answer all those nagging questions you might have about making tomato sauce - such as, how many tomatoes do you need? I should warn you that nearly all canning recipes are written to keep you in whatever you might be "putting up" for the ENTIRE winter. This recipe looked promising and had great step-by-step instructions. I Googled how many tomatoes are in a pound (24-30 romas), and discovered I had about enough tomatoes for 1/6 of the recipe - perfect! My dad has this awesome thing you hook up to your mixer - shove whole tomatoes in one end, get puree out the other - less the seeds and skin. I don't have that. So, I used the boiling-briefly-then-ice-bath method to peel the tomatoes - works like a charm, and did you know you cn peel potatoes that way, too? Lil Blue Boo told me so. (Ice bath is on the right, peeled, draining tomatoes on the left.)
After peeling, quarter the tomatoes and remove the seeds. Then, I put all the peeled, quartered, seedless tomatoes in my wire colander and did my gosh darndest to push all the liquid out. In hindsight, I did a terrible job. At the time, I felt quite accomplished. It was at this juncture that my kids wandered out to see what I was doing, and were completely revolted by the bowl of squishy tomatoes.
I put my (still way too watery) tomatoes in a pot with all the seasonings. It really was quite amazing - in a matter of 30 minutes, it went from big chunks of tomatoes to a nice saucy-looking bunch of stuff. I also added spices and stuff - a tablespoon or so of fresh basil, same of oregano, some sage because my sage looks like it is on steriods, so I'm always trying to use it. I also threw in 1/2 teaspoon of minced garlic and the same amount of salt and pepper.