I want to make batches of tomatoe sauce that can be frozen for later use. I have heirloom tomatoes of 20 varieties, so will be wanting to use several and mix it up. I do not want to use canned tomatoes.
The plan is to be able to use the frozen sauce as my base sauce for other recipes like hot sauce or pizza sauce or spaghetti sauce, so the seasoning isn't so important, just want a basic tomato sauce.
What do you use?