I make fresh tomato sauce slightly differently than recipes I've seen.
Fresh roma tomatoes just dropped to $.50/lb, $12 for a 24lb lug. It's time
to proceed.

1. Before straining, put tomatoes into pasta pan and roast at 350F for
1-1.5 hours, until tomatoes are soft.
2. Then put roasted tomatoes into the tomato crusher strainer and strain.
3. Make sure to save any watery tomato stock at the bottom of the
roasting pan and add that to the final sauce . That has and adds more tomato
taste,
4. Then everything goes back into the pasta pan. Simmer at very low
temp. until the consistency and thickness of sauce you want is reached.
Simmer a bit more for pizza sauce.

By roasting before crushing and straining, straining is much easier. You get
rid of the seeds and skins only. That's the big advance of the pre-strain
roasting.

Pasta sauce with fresh tomatoes change everything when making pizza and
pasta.

Kent