I also make tomato sauce when tomatoes are plentiful. Fill a baking tray with tomatoes cut in half (cut side up or they stick) , sprinkle two chopped onions over and two chopped garlic cloves, season and splosh olive oil over. about an hour ina medium over, or put it in the oven while something else is cooking.
Then scrape the contents of the baking tray into a blender, including stuck-on bits, wash out the tray with a little wine or water and add that as well and blend. I freeze it in amounts for one lot of pasta, or amounts that will go into other dishes.
It makes a very good tomato and beetroot winter soup with a plastic pack of cooked beetroot from the store cupboard (garnished with crumbled feta cheese).