Lightly oil the bottom of your kettle with a little
oil on a paper towel. Then add the rest of the
ingredients...obviously this can be doubled, tripled,
etc. if you have more tomatoes ready at once.

Rough chopped tomatoes (probably about 2 pounds) with
cores removed
1-2 T. olive oil
1 t. salt
bunch of fresh basil, chopped
2 t. chopped garlic (I'd use more if I could)
1/4 t. black pepper
1 t. oregano

I boiled that gently until the tomatoes separated from
the skins. Then I put it through my Foley mill, but
not enough of the tomato solids went through the mill,
just the liquid...so I put it all in my blender and
then back through the mill. This time only the seeds
and the thinnest of skins remained in the mill. Then I
put the sauce back in the kettle, adjusted the
seasonings to taste, and simmered it on very low until
it reduced to the thickness I wanted. (This takes a
long time) I think you could wait to add the
seasonings until after the tomatoes have been boiled,
pureed, and put through the mill, but I haven't tried
it that way.

Sometimes the sauce needs a little sugar to counteract
the bite of the tomato. If you read the labels, a lot
of commerical sauces contain sugar. Your homegrown
tomatoes that are vine ripened will probably be sweet
enough. But if the sauce just tastes like something is
missing, try adding a tsp. of sugar at a time and see
if you like it better.