Pinch the skins off and put the tomatoes in a blender or food processor. Blend until fairly smooth; you may want to leave the sauce a little chunky if desired.
You may want to strain it through a sieve to remove seeds, but I don't mind the seeds.
This recipe makes about 1½ to 2 cups of very thick tomato sauce.
You can freeze it, or use it immediately on pasta, pizza and any other way that you would use tomato sauce.
Options: You may opt to leave out the Italian herbs so you can flavor the sauce as you like. I added roasted chiles to make it into salsa. It was nice and thick, but it didn't have "fresh-made" flavor of raw tomatoes.
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