I read the idea about throwing whole San Marzanos in the freezer, which I will definitely do. My tomatoes have reached critical mass right now,though, and I need to think about space conservation. How would I prepare them into a sauce for freezing? Do I need to skin them? Seed them? Is this the time to invest in a food mill? How long should I cook them? Should I drain off any juice, maybe cooking that down into a concentrated juice for other uses? Any suggestions from folks with experience would be appreciated...Thanks!!